Phil Vickery’s Indian lamb korma recipe

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30 min


6 hr
(on low slow cooker setting - 3-4 hours on high)

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
  • salt
  • 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.

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(71 ratings)
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