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 Time15minutes
Cook Time4hours
Total Time4hours15minutes
Servings4
AuthorAnne
Ingredients
lambdiced
medium onioncut into wedges
olive oil for frying
3-4 tomatoesroughly chopped (or 1 can tinned tomatoes)
1cupbeef stock
2tbstomato paste
Spice mix
1tspground cumin
1tspground coriander
1tspsweet paprika
1tspground cinnamon
1tspgaram masala
1tspground ginger
1tbssugar
Instructions
Combine the spices in a ziplock bag.
Add the diced lamb and coat well with the spices.
Fry the chopped onion in a little olive oil.
Add the meat and fry until just browned.
Add the chopped tomatoes.
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).
Add tomato paste and beef stock.
Cook on high for 4 hours or low on 8 hours.
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.