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Prep time:

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Serves: 4

By PhilandC2

3

Ingredients

  • 2 tbsp olive oil

  • 6 tbsp double cream

  • 1 tsp cinnamon

  • 125ml boiling water

  • 0.5 tsp hot chilli powder

  • 3 tbsp coconut cream, heaped

  • 700g lamb shoulder, boneless, trimmed of most fat and cut into cubes

  • 1 tbsp ground coriander

  • 0.5 tsp chicken stock cube

  • 1 tbsp fresh ginger, finely chopped

  • 2 tomatoes, roughly chopped

  • 6 cardamom pods, lightly toasted and crushed

  • 2 cloves garlic, finely chopped

  • 2 tbsp fresh coriander, chopped

  • 2 onions, diced

  • 0.5 tsp black pepper

  • 1 tsp turmeric

Method

  1. Peel and chop onion, garlic and ginger. Trim and cube lamb.
  2. If using a slow cooker, pre-heat the pot base on low. Warm oil in frying pan.
  3. Add the coconut cream to the oil and heat whilst stirring for a few minutes.
  4. Add the chopped onion, garlic, ginger and spices. Stir and cook for around 3 minutes.
  5. Lightly toast the cardamom pods in the oven, crush and add to the pot.
  6. Add the lamb, stock cube, water and seasoning. Stir, transfer to slow cooker and cover. Cook on the low setting for 5 hours.
  7. Add the tomatoes and cream, stir and increase to high heat setting for a few minutes to bring back up to heat.
  8. Add the chopped coriander and stir.
  9. Serve the lamb korma with lightly toasted naan bread and basmati rice.

Additional Information

  • Main Course

  • Meat

  • Slow cooker

  • Make Ahead

  • Can Freeze

  • lamb

  • indian

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Your comments

  • followingcharlie 08/10/13 11:14

    I would really like to try this recipe but my husband doesn't like lamb - could I use Chicken instead and would the cooking time etc. be exactly the same?

  • merlin 06/12/09 19:01

    Delgirl cooked this for us the other evening and it was absolutely delicious!!!! I'm going to make it for DH this weekend.

  • 19/05/09 17:48

    This is such a delightful dish! It makes the most of the exotic flavours and produces such a tender meat that is only possible with slow cooking.