Slow Cooker Lamb (Or Chicken) Korma
- Reviews 2
Ready In: 3 hrs 15 mins
Serves: 4
Ingredients
- 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
- 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.
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