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This is a super easy slow cooker recipe, and I like to serve with Poppadoms, Basmati rice and Raita.
Servings 6
Calories 231 kcal
Prep Time30 mins
Total Time30 mins

Ingredients
 

  • 2 tbsp olive oil
  • 1 tbsp ground coriander
  • ½ tsp dried chilli seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 6 green cardamoms, crushed
  • 2 garlic cloves, finely chopped
  • 2 medium onions, peeled
  • 1 tbsp fresh ginger, finely chopped
  • 700 g large diced lamb shoulder , most fat removed
  • 125 mls boiling water, approx.
  • 1 lamb stock cube
  • ½ tsp freshly milled black pepper
  • salt
  • 2 tomatoes, roughly chopped
  • 2 tbsp fresh coriander, chopped
  • 6 tbsp double cream

Instructions
 

  • Place the CrockPot onto the stove, add the oil and warm gently.
  • Add the spices, cook gently for 2-3 minutes to release their flavour; do not burn.
  • Add the garlic, onions, ginger, again cook over low heat for 3-4 minutes to coat well in the spices and oil.
  • Next, add the lamb, water and stock cube, season well with salt and pepper, then place into the preheated Crock Pot Cradle.
  • Cover and cook for 6-8 hours over low heat (3-4 hours on high heat)
  • Once cooked, stir well, then add the cream, tomatoes and coriander.
  • Check the seasoning and serve.
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Nutrition Facts
Lamb Korma
Amount per Serving
Calories
231
% Daily Value*
Fat
 
14
g
22
%
Saturated Fat
 
6
g
38
%
Cholesterol
 
68
mg
23
%
Sodium
 
116
mg
5
%
Potassium
 
468
mg
13
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
17
g
34
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword curry, lamb
Course Curry, Lamb
Cuisine Asia, ITV This Morning
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