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Lamb cutlets korma curry

  • 20 minutes
  • 30 minutes
  • 4-5
Lamb cutlets korma curry

Present this classic curry with a twist using the much revered lamb rack, cooked to perfection under a quilt of curry and yoghurt and served embedded in a mild lentil-thickened sauce.



  • 2 tablespoons low-fat unsweetened plain yoghurt
  • 1-2 tablespoons korma curry paste
  • ½ teaspoon minced ginger
  • 2 racks of lamb, Frenched

Lentil sauce

  • 1 onion, peeled and finely diced
  • 4-5 whole cardamom pods, crushed
  • ½ cup korma curry paste
  • 1 cinnamon stick, optional
  • 2 cups water
  • ½ cup red lentils
  • ½ cup plain yoghurt or cream, optional


  1. Preheat the oven to 190ºC. Line a baking tray with foil or baking paper.
  2. Mix the yoghurt, curry paste and ginger together and spread thickly over the fat layer of the lamb. Place on the prepared tray and allow to stand for 10 minutes before cooking.
  3. Cook the onion and cardamom pods in a good dash of oil in a saucepan over a moderate heat until the onion has softened; about 10 minutes. Stir in the curry paste and cinnamon stick, if using and cook a further 2 minutes or until very fragrant.
  4. Add the water and lentils and simmer uncovered for 20 minutes until the lentils are tender (soften with ½ cup plain yoghurt or cream if wished). While they lentils are cooking cook the lamb.
  5. Roast the lamb in the preheated oven for 25 minutes. Set aside to rest. Pile the sauce into 4 wide serving bowls. Carve the racks into thick-cut cutlets, each with two bones, and sit in the curry sauce. Sprinkle with fried onions, chopped fresh coriander and serve accompanied with your favourite Indian chutneys and breads.

Fried onions

  1. Peel and finely slice 1 or 2 red onions. Cook in ¼ cup oil in a frying pan until crispy and slightly caramelised. Transfer to an absorbent paper-lined plate, which will soak up the excess oil. Serve when cool and crispy.

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