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Add some different flavours to your lamb chops with this korma curry inspired sauce. With delicious flavours you will become obsessed to this recipe.

  • Serves4
  • Cook time20 minutes
  • Prep time10 minutes
Lamb chop korma curry


  • 1 tbs vegetable oil
  • 4 (800g) Coles Australian Lamb Forequarter Chops
  • 1 brown onion, thinly sliced
  • ½ cup korma curry paste
  • 2 garlic cloves, crushed
  • 2 tsp finely grated ginger
  • 400ml can coconut cream
  • 1 tsp caster sugar
  • 200g cherry tomatoes, halved
  • 100g baby spinach
  • 2 tbs flaked almonds, toasted
  • steamed basmati rice, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Heat 2 tsp of the oil in a large frying pan over medium heat. Add lamb and cook for 2 mins each side or until browned. Transfer to a plate. Heat remaining oil in the pan. Cook onion, stirring occasionally, for 5 mins. Add curry paste, garlic and ginger. Cook for 1 min or until aromatic.
  2. Step 2

    Stir in coconut cream, sugar and 1/2 cup (125ml) water. Bring to the boil. Reduce heat to low. Return lamb to the pan. Cover and simmer for 7 mins. Add tomato and spinach and cook for 2-3 mins or until wilted.
  3. Step 3

    Divide curry among serving plates. Top with almonds and serve with basmati rice.