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Indian lamb korma
A recipe for Indian lamb korma, cooked in the slow cooker - Netmums family recipes...
- Serves 4
Preparation
- Total time
- 6 Hrs 30 Mins
- Preparation time
- 30 Mins
- Cooking time
- 6 Hrs
700g boneless lamb shoulder (roughly diced with most fat removed)
2 tbsp olive oil
1 tbsp coriander, ground
1 tsp hot chili powder
1 tsp turmeric, ground
1 tsp cinnamon, ground
6 green cardamoms, crushed
garlic (2x cloves), finely chopped
2 medium onions, chopped
1 tsp fresh ginger, finely chopped
125ml boiling water
1 chicken stock cube
1 tbsp cornflour (optional)
6 tbsp double cream
2 tomatoes (roughly), chopped
2 tbsp coriander, chopped
salt (to season)
ground black pepper (to season)
poppadoms (to serve)
Basmati rice (to serve)
Preheat the heating base to LOW
Place the stoneware in the hob, add the oil and warm gently
Add the dried spices and cook gently for 2-3 minutes, to release their flavour - do not allow them to burn
Add the garlic, onions and ginger and cook for a further 3-4 minutes, coating well in the spices and oil
Next add the lamb, water and stock cube, season well with salt and pepper and 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
Once cooked, stir well - if the sauce is too thin, mix the cornflour with 1 tbsp water, stir into the korma and cook for a few minutes on High to thicken
Add the cream, tomatoes and coriander
Check the seasoning and serve
You will need
Slow cooker - This 3.5-litre one from Morphy Richards is just what you need and you can get it at Amazon for just £24.99.
Reviews
Guest
★★★★★Second time making it but with. Chicken thighs. Yummy. So tender!
Reviewed on 30/01/15
Guest
★★★★★This is my favourite slow cooker recipe. The meat is very tender, the flavours are lovely - hardly spicy at all so suitable for children but has a little kick which pleases those with a more discerned taste! I have recently recommended this in our local daily paper in response to a request for slow cooker recipes. You must try it.
Reviewed on 21/01/15