Slow cooker lamb korma

    6 hours 20 min

    Lamb pieces and spices are browned in butter, then cooked in a creamy sauce in the slow cooker for 6 to 8 hours on Low.


    London, England, UK
    41 people made this

    Serves: 4 

    • 2 tablespoons butter
    • 500g diced lamb
    • 1 onion, halved and sliced
    • 1 or 2 cloves garlic, crushed
    • 1 red chilli pepper, finely minced
    • 1 (2cm) piece fresh ginger root, grated
    • 6 cardamon pods, slightly crushed
    • 2 teaspoons coriander seeds, crushed
    • 1/2 teaspoon ground coriander
    • 1/2 teaspoon ground cloves
    • 1/2 teaspoon ground turmeric
    • 1 tablespoon ground cumin
    • 200g plain yoghurt
    • Pinch of salt and freshly ground black pepper
    • 60ml cream
    • 2 tablespoon flaked almonds
    • 1 tablespoon freshly chopped coriander

    Prep:20min  ›  Cook:6hr  ›  Ready in:6hr20min 

    1. Melt butter over medium heat in a large frying pan. Brown the lamb pieces in batches until golden brown, about 5 minutes per batch. Use a slotted spoon to transfer the meat into the slow cooker.
    2. Add onion slices to the pan; cook until softened, about 5 minutes. Stir in garlic, ginger, and fresh chilli. Transfer to slow cooker.
    3. Use the same pan to heat the cardamon pods and crushed coriander seeds. Stir in ground coriander, cloves, turmeric and cumin. Stir in the yoghurt. Season with salt and freshly ground black pepper. Transfer to slow cooker and mix with lamb and onions.
    4. Cover and cook on Low for 6 to 8 hours, or until lamb is tender.
    5. Stir in cream and flaked almonds. Serve with basmati rice and garnish with fresh coriander.

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    Reviews in English (1)


    Okay... eatable but very VERY bland... I don't know what was wrong with the ratios of spices but it wasn't like a lamb korma. I won't be cooking this again.  -  25 Apr 2017