Slow-Cooked Indian Lamb Korma recipe

By Phil Vickery

  1. Serves 4-6
  2. Ready in 30 minutes
  3. Rating
tried and tested

Ingredients

  1. 2 tbsps olive oil
  2. 1 tbsp ground coriander
  3. 1/2 tsp hot chilli powder
  4. 1 tsp ground turmeric
  5. 1 tsp ground cinnamon
  6. 6 green cardamoms, crushed
  7. 2 garlic cloves, finely chopped
  8. 2 medium onions, chopped
  9. 1 tbsp finely chopped fresh ginger
  10. 700g roughly diced lamb, most fat removed
  11. 125ml boiling water
  12. 1 x 10g gluten-free chicken stock cube
  13. Salt and freshly ground black pepper
  14. 6 tbsps double cream
  15. 2 tomatoes, roughly chopped
  16. 2 tbsps fresh coriander, chopped
  17. Steamed basmati rice, to serve

Method

  1. 1. Place the slow cooker pot or deep flameproof casserole on the stove, add the oil and warm gently.
  2. 2. Add the spices and cook gently for 2-3 minutes, to release their flavour, but do not burn.
  3. 3. Add the garlic, onions and ginger and cook over a low heat for 3-4 minutes to coat well in the spices and oil.
  4. 4. Next add the lamb, water and crumbled stock cube, season well with salt and pepper, then place in the preheated slow cooker cradle set to low.
  5. 5. Cover and cook for 4-6 hours over a low heat (or in the oven for 4 hours if using a casserole dish – see tip).
  6. 6. Once cooked, the meat will be very tender. Skim off any surplus oil, stir well, then add the cream, tomatoes and coriander.
  7. 7. Check the seasoning and serve with steamed basmati rice.

Chef's tip

If you don’t own a slow cooker, then follow the same method, but use a deep flameproof casserole dish with a tight-fitting lid and cook at 180°C/350ºF/gas mark 4 for 4 hours.

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