Lamb Rib Chop Korma, Saffron Potato, Chargrilled Cauliflower, Mint Yoghurt, Coriander & Lime Chutney

A nice recipe to rustle up after work on a week-night, this one works really well with either our new Estate Chenin Blanc, or our Barrel Select Reserve Chenin Blanc.

“This is my take on Korma. One can substitute the Lamb for Chicken, or even a fresh Line fish. They will all work beautifully with the Wildekrans Chenin Blancs. You can also feel free to change it up a little. You might just want to use the Korma recipe and have this with some fluffy Basmati Rice. This will work great, but please remember to have enough Wildekrans Chenin Blanc to quench your thirst!” – Gordon

Lamb Rib Chop Korma (Makes 6 portions)


1 White Onion, sliced

2 Garlic Cloves, crushed

2 Teaspoon Grated Ginger

12 Lamb Rib Chops, cleaned bone (Keep trimmings for sauce)

1/3 Cup Korma Curry Paste

400g Can Diced Tomatoes

400ml Can Coconut Cream

Coriander leaves, to serve

6 Cauliflower Steaks, 1 cm thick

6 Pieces of Potato, cut 1 inch thick

1 Red Onion, finely sliced

5 Strands of Saffron

2 ml Turmeric

1 Cup Vegetable Stock

Seasoning to taste

INGREDIENTS for Korma Curry Paste

1 Tablespoon Cumin Seeds

55g (1/3 cup) Raw Cashews

60ml (1/4 cup) Tomato Puree

1/4 cup Chopped Fresh Coriander

2 Garlic Cloves, crushed

2 Tablespoons Desiccated Coconut

1 Tablespoon Garam Masala

3 Teaspoons finely grated fresh Ginger

2 Teaspoons ground Coriander

2 Teaspoons Sweet Paprika

2 Teaspoons ground Turmeric

60ml (1/4 cup) Vegetable Oil


METHOD for Korma Paste

Place the cumin seeds in a frying pan over medium heat. Cook, stirring, for 1-2 minutes or until aromatic.

Blend the cumin seeds, cashews, tomato puree, fresh coriander, garlic, coconut, garam masala, ginger, ground coriander, paprika and turmeric in a blender until coarsely chopped. Add the oil and blend, scraping down the side of the blender occasionally, until a smooth paste 

INGREDIENTS for Marinade for Lamb Chops

2 Cups of Plain or Greek Yoghurt

1/3 Cup Korma Curry Paste

METHOD for Marinade

Mix the yoghurt and Korma paste together in a bowl. When mixed well, spread over the 2 Lamb Chops and Marinade for at least 1 hour.

METHOD for Saffron Potatoes

Peel and slice the potatoes to 1 inch thick and boil in salted water until soft. Remove from the water and chill. Add some vegetable oil to a heavy based Saute pan and add the finely sliced red onion and fry for a minute, then add the saffron strands and turmeric and fry for a further 2 minutes. Add the potatoes and fry for 2 minutes. Add the vegetable stock and simmer until reduced by half. Turn the potato and place back on the heat until all of the vegetable stock has cooked away. Remove from the heat and keep the potatoes and onions for plating. 

METHOD for Grilling Lamb chops and Cauliflower

Season the marinated lamb chops and cauliflower steaks and place on the wood grill and grill until the cauliflower is cooked and the lamb chops are cooked to the desired temperature. We cook our lamb Chops to medium. Rest the lamb chops until service. 

INGREDIENTS for Coriander and Lime Chutney

1 Cup Desicated Coconut

1 Cup Roughly Chopped Coriander, Stalk included

2 Limes, Zest and Juiced

METHOD for Coriander and Lime Chutney

Place the coconut, roughly chopped coriander and zest of the Lime into a blender and blend until quite fine. Remove from the blender and add the juice of the limes.

METHOD for Korma Sauce

Place a large saucepan on high. Sauté onion for 4-5 mins, until tender. Add garlic and ginger. Sauté for 1 min. Add the lamb trimmings and cook, stirring, for 3-4 mins until browned. Add in curry paste and cook, stirring, for 1 min until fragrant.

Stir in tomatoes, coconut cream and simmer for 20 mins. Remove . Simmer the lamb trimmings and blend the sauce with a hand blender. Correct the seasoning. (We like to add a splash of lime at the end to peak the flavour).

Assemble your dish, pour some more wine and enjoy!


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