Customer Advice Regarding the Coronavirus from Shavan’s Indian Restaurant, Read More >

Lamb Korma


  • Diced lamb 600 grams
  • Onions medium 3
  • Oil 3 tablespoons
  • Green cardamoms 3
  • Black cardamom 1
  • Cloves 4-5
  • Cinnamon 1 stick
  • Black peppercorns 7-8
  • Ginger paste 1 1/2 teaspoons
  • Garlic paste 1 1/2 teaspoons
  • Coriander powder 1 tablespoon
  • Red chilli powder 1 1/2 teaspoons
  • Salt to taste
  • Yogurt,whisked 1/2 cup
  • Cashew nut paste 1/4 cup
  • Garam masala powder 1 teaspoon
  • Fresh cream 1/2 cup


  • Chop the onions. Heat oil in a thick-bottomed pan. Add green cardamoms, black cardamom, cloves, cinnamon and black peppercorns and sauté till fragrant.
  • Add onions and sauté until lightly browned.
  • Add ginger paste, garlic paste and sauté for one minute stirring continuously to avoid the paste from sticking to the bottom of the pan.
  • Add lamb pieces and sauté on a high heat for three to four minutes stirring continuously. Add coriander powder, red chilli powder and salt. Sauté for another two to three minutes.
  • Add yogurt and one cup of water. Bring the mixture to a boil. Reduce heat, cover and cook till the lamb pieces are tender. Add cashew nut paste and garam masala powder.

Delivery Suburbs($5): Patterson Lakes, Carrum, Chelsea, Chelsea Heights, Bonbeach, Seaford

Delivery Suburbs($10): Carum Downs, Sandhurst, Skye, Bangholme, Edithvale, Aspendale, Aspendale Gardens & Waterways, Langwarin, Keysborough