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Slow Cooker Lamb (Or Chicken) Korma

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.

Ready In:
3hrs 15mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@joanne.smolka
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@joanne.smolka
Contributor
"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."
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  1. 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. <br/><br/>1) I'm a husband who doesn't really cook anything other than pastas and braai(bbq) related meals.<br/>2) I suck at following recipes. (Always getting steps and qtys mixed up.)<br/>3) I've never used our slow cooker before.<br/>4) I've never made any sort of curry before.<br/>5) I've never been into an Indian spice shop before.<br/>6) I couldn't find Creamed Coconut anywhere. (Substituted with thick Coconut Cream and 2 teaspoons of brown sugar).<br/>7) I did a number of things wrong whilst preparing the Sauce.<br/>8) I used Lamb Neck cubes instead of Shoulder.<br/>9) I did 2 hours on high and 2 hours on Low.<br/>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)<br/>..... 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.<br/>I'm definitely going to try this again.
    Reply
  2. PhysicsGradStudent
    Be sure to not mix up creamed coconut and cream of coconut or else you will end up with a watery, too sweet disaster! Before I added the coconut the mixture tasted pretty though.
    Reply
  3. 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.
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