Phil Vickery’s Indian lamb korma
Cooking time:(on low slow cooker setting - 3-4 hours on high)
Skill level: Easy peasy
Give your curry an extra deep flavour by cooking it in your slow cooker. Leave this tasty lamb korma to simmer for a few hours for a great tasting dish
- 2 tbsp olive oil
- 1 tbsp ground coriander
- ½ tsp hot chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 6 green cardamoms, crushed
- 2 cloves garlic, finely chopped
- 2 medium onions, chopped
- 1 tbsp fresh ginger, finely chopped700g / 1lb 9oz boneless lamb shoulder, roughly diced, most fat removed
- 125ml / 4fl oz boiling water
- 1 chicken stock cube
- ½ tsp freshly ground black pepper
- 1 -2 tsp cornflour, optional
- 6 tbsp double cream
- 2 tomatoes, roughly chopped
- 2 tbsp fresh coriander, chopped
If the sauce is a little thin, mix the cornflour with 1 tbsp water, stir into the korma and cook for a few minutes on High to thicken.
- Preheat the heating base to Low. Place the stoneware on the hob, add the oil and warm gently.
- Add the dried spices and cook gently for 2-3 minutes, to release their flavour but do not allow to burn.
- Add the garlic, onions, and ginger and cook for a further 3-4 minutes, coating well in the spices and oil.
- Next add the lamb, water and stock cube, season well with salt and pepper, then place into the heating base. Cover with the lid and cook for 5-6 hours on Low, or 3-4 hours on High or until the meat is tender.
- Once cooked, stir well. Add the cream, tomatoes and coriander.