Crock-Pot® Slow Cooked Indian Lamb Korma Curry

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Servings
4 servings

5-6 hours low


Ingredients

2 tablespoons olive oil
1 tablespoon ground coriander
1/2 teaspoon hot chilli powder
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
6 green cardamoms, crushed
2 cloves garlic, finely chopped
2 medium onions, chopped
1 tablespoon fresh ginger, finely chopped
700g boneless lamb shoulder, roughly diced, most fat removed
125ml boiling water
1 cube chicken stock
1/2 teaspoon freshly ground black pepper
salt
1 to 2 teaspoons cornflour, optional
6 tablespoons double cream
2 tomatoes, roughly chopped
2 tablespoons fresh coriander, chopped

Instructions

1. Preheat the heating base to Low. Place the stoneware on the hob, add the oil and warm gently.
2. Add the dried spices and cook gently for 2-3 minutes, to release their flavour but do not allow to burn.
3. Add the garlic, onions, and ginger and cook for a further 3-4 minutes, coating well in the spices and oil.
4. Next add the lamb, water and stock cube, season well with salt and pepper, then place into the heating base. Cover with the lid and cook for 5-6 hours on Low, or 3-4 hours on High or until the meat is tender.
5. Once cooked, stir well - if the sauce is a little thin, mix the cornflour with 1 tbsp water, stir into the korma and cook for a few minutes on High to thicken.
6. Add the cream, tomatoes and coriander. Check the seasoning and serve. I like to serve Poppadums, Basmati rice and Raita.

Slow cooking lamb makes it easier to achieve that soft, delicate, melt-in-your-mouth texture we all love. Combine the delicate lamb with the subtle spices of this korma recipe, and the flavours will delve deep into the meat, creating a delightful experience from the first bite to the last. Aromatic, rich and flavoursome; this recipe is a sure-fire family pleaser – one of the great champions of Indian cuisine.

Our slow cooked Indian lamb korma curry recipe is sure to rival anything you find at your local curry house, and can be tweaked to your personal taste. If you like a little more spice in your curry, maybe be more liberal when adding the hot chili powder. Using many kitchen staples and spice rack regulars, you may be surprised how straightforward and inexpensive creating a delicious curry from scratch can be.

A wonderful winter warmer, there’s nothing finer than driving home from a long day at work knowing that a delicious, piping hot lamb korma is waiting for you on arrival. Simply boil your rice or grill your naan (or both!) when you get home, and you’re ready to serve a delicious meal the whole family will love.