Recipe by joanne.smolka
A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.
Top Review by ray-zin
I'm rating this 5 stars simply because I think this recipe would have been even more heavenly than what it was if I'd had even half a clue as to what I was doing.
1) I'm a husband who doesn't really cook anything other than pastas and braai(bbq) related meals.
2) I suck at following recipes. (Always getting steps and qtys mixed up.)
3) I've never used our slow cooker before.
4) I've never made any sort of curry before.
5) I've never been into an Indian spice shop before.
6) I couldn't find Creamed Coconut anywhere. (Substituted with thick Coconut Cream and 2 teaspoons of brown sugar).
7) I did a number of things wrong whilst preparing the Sauce.
8) I used Lamb Neck cubes instead of Shoulder.
9) I did 2 hours on high and 2 hours on Low.
10) I had to thicken the sauce in the end with a bit of cornflour. (Probably because I didnt use Creamed coconut which is also used to thicken. - Thanks Google)
..... and somehow after all this I managed to make a great tasting and flavor filled Korma with some of the softest Lamb I've ever eaten anywhere.
I'm definitely going to try this again.
- 2 large garlic cloves, crushed
- 1 teaspoon grated fresh ginger
- 1⁄2 cup ground almonds
- 4 tablespoons water
- 2 tablespoons ghee or 2 tablespoons coconut oil
- 1 1⁄2 lbs lamb or 1 1⁄2 lbs chicken, diced
- 1 large onion, finely chopped
- 100 g creamed coconut
- 1 1⁄4 cups water
- 4 cardamom pods, split
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon chili powder
- 1 pinch ground cloves
- 2 teaspoons fine sugar
- salt and pepper
- 1⁄2 teaspoon garam masala
Directions See How It's Made
- Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
- Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
- Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
- Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
- Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.