Slow Cooked Lamb Korma

Lamb Korma

Lamb Korma

Lamb korma is just perfect for the slow cooker. It really is as easy as popping it all and let the slow cooker work its magic. What you are left with is a beautiful fragrant curry which just melts in your mouth. 

This dish is gluten free and I like to serve it with some steamed cauliflower rice or over the top of broccolini which makes it a nutritious grain-free meal for the entire family. 

slow cooked lamb korma

Make up spice batches of your favourite curries and store them in zip lock bags.

When making a curry the hardest part is measuring out all the spices! I make up 6 batches at a time and store them in a mini zip lock bag ready to go for next time. Curry in a hurry! I leave the chilli out for the girls but add it back in for ours otherwise Maggie shouts ‘It’s too SPIKY!!’. 

I buy lamb rump steak to make this and I leave all that thick delicious fat on. Fat is so good for you and the taste it adds to the dish is amazing. 

The Tefal Cuisine Companion cooks lamb to absolute perfection and I’ve included the instructions below.

 

Lamb Korma
Serves 4
A delicious melt in your mouth curry for the entire family.
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Prep Time
5 min
Cook Time
50 min
Prep Time
5 min
Cook Time
50 min
Ingredients
  1. 1/4 cup organic coconut oil
  2. 1 medium brown onion
  3. 1 x 400gm can diced tomatoes
  4. 200 mls organic coconut cream
  5. 750 gms lamb rump chopped
  6. 2 garlic cloves crushed
  7. 1 cm piece ginger peeled and grated
  8. 2 tsps ground coriander
  9. 2 tsps smoked paprika
  10. 1 tsp turmeric
  11. 1 tsp ground cardamom
  12. 1 tsp cinnamon
  13. 1 tsp ground clove
  14. 1 tsp garam masala
  15. 1 tsp ground cumin
  16. 1 tsp chilli powder (optional)
  17. 1 tsp fine sea salt
  18. 2 tablespoons fresh coriander chopped (to serve)
Slow Cooker Instructions
  1. Place slow cooker pot on stove top (if possible) on medium heat.
  2. Warm up coconut oil (if you don't live in Darwin).
  3. Add your spices and gently fry for 2-3 mins.
  4. Add ginger, onion and garlic and fry off for a further 2 mins.
  5. Add lamb and brown meat for 2 mins.
  6. Add coconut cream and tomatoes and return pot to slow cooker and cover and cook for on low heat for 4-6 hours.
  7. Check seasoning, garnish with freshly chopped coriander and serve.
Cuisine Companion Instructions
  1. Peel the garlic, onion and ginger and place into the bowl with the Ultrablade fitted. Chop on Speed 11 for 10 secs.
  2. Replace the UB with the mixer blade. Add spices and oil and launch the P1 slow cook program and cook 130C/5mins.
  3. Dice lamb.
  4. After 5 mins add the lamb, tomatoes and the coconut cream to the bowl and launch the P2 slow cook program and cook 95C/45 mins.
  5. Check seasoning, garnish with freshly chopped coriander and serve.
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