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
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.
Top tip for making Phil Vickery’s Indian lamb korma
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.