I looove Indian food and before kids and when I was single, I would thing nothing of buying all the Indian whole spices and grinding them into a beautiful Indian curry paste. Now that I’m married and with kids and I’m still the only one who loves spicy food, they are a thing of the past except when I made this easy Lamb Korma from pantry staples.

Lamb is so expensive here at the moment so I picked up this diced lamb marked down at the supermarket. It’s not something I would normally buy. So I wanted to make something really tasty with it and I immediately thought of Indian. You can achieve the same flavour as a Korma with basic pantry staples.

How to Make

I cooked this in the slow cooker but fried the onions first in a little olive oil.

Coat the Meat with the Spices

I then mixed all the spices together in a plastic bag, added the meat.

Make sure each piece of meat was well covered with the spice mix.

Add the coated meat to the frying onions.

Add some chopped (or tinned) tomatoes.

Slow Cooker, Stove Top or Cooked in the Oven

Add the meat and onion mixture to the slow cooker with the remaining ingredients. You can cook this on the stove top, in a saucepan or in the oven. I love how the slow cooker makes the meat melt in your mouth.

Mix it all together and cook on high for 4 hours or low for 8 hours.

Serve with Pappadums

For a bit of ‘authenticity’ I like to serve my curries with boiled rice and pappadums. Pappadums are cheap and you can get about 100 in a packet for a couple of dollars.

They keep for a really long time in the pantry and are quick and easy to prepare by shallow frying in a bit of oil.

And that’s it! An easy slow cooked Indian lamb dish that the whole family will love without the usual heat from Indian food. It pays to keep a few basic spices in the pantry for moments like this. The spices will be used for many other dishes.

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Easy Lamb Korma from Pantry Staples

An easy to prepare Indian Lamb Korma made from pantry staples that can be made in the slow cooker, on the stove top or in the oven.

Prep Time 15 minutes

Cook Time 4 hours

Total Time 4 hours 15 minutes

Servings 4

Author Anne

Ingredients

• lamb diced
• medium onion cut into wedges
• olive oil for frying
• 3-4 to matoes roughly chopped (or 1 can tinned tomatoes)
• 1 cup beef stock
• 2 tbs tomato paste

Spice mix

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp sweet paprika
• 1 tsp ground cinnamon
• 1 tsp garam masala
• 1 tsp ground ginger
• 1 tbs sugar

Instructions

1. Combine the spices in a ziplock bag.
2. Add the diced lamb and coat well with the spices.
3. Fry the chopped onion in a little olive oil.
4. Add the meat and fry until just browned.
5. Add the chopped tomatoes.
6. Add the meat/onion mixture to the slow cooker (or continue cooking in a saucepan or add to an ovenproof dish if cooking in the oven).
7. Add tomato paste and beef stock.
8. Cook on high for 4 hours or low on 8 hours.
9. Serve with rice and pappadums.

Recipe Notes

Dried cumin and coriander are the predominant spices in so many cuisines around the world.
Garam masala is found in the spice section at the supermarket and can be used in other curries.