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Indian lamb korma

A recipe for Indian lamb korma, cooked in the slow cooker - Netmums family recipes...

★★★★★ Rated 5 out of 5 stars. 2 Ratings
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  • Serves 4


Total time
6 Hrs 30 Mins
Preparation time
30 Mins
Cooking time
6 Hrs
  • 700g boneless lamb shoulder (roughly diced with most fat removed)

  • 2 tbsp olive oil

  • 1 tbsp coriander, ground

  • 1 tsp hot chili powder

  • 1 tsp turmeric, ground

  • 1 tsp cinnamon, ground

  • 6 green cardamoms, crushed

  • garlic (2x cloves), finely chopped

  • 2 medium onions, chopped

  • 1 tsp fresh ginger, finely chopped

  • 125ml boiling water

  • 1 chicken stock cube

  • 1 tbsp cornflour (optional)

  • 6 tbsp double cream

  • 2 tomatoes (roughly), chopped

  • 2 tbsp coriander, chopped

  • salt (to season)

  • ground black pepper (to season)

  • poppadoms (to serve)

  • Basmati rice (to serve)

  1. Preheat the heating base to LOW

  2. Place the stoneware in the hob, add the oil and warm gently

  3. Add the dried spices and cook gently for 2-3 minutes, to release their flavour - do not allow them to burn

  4. Add the garlic, onions and ginger and cook for a further 3-4 minutes, coating well in the spices and oil

  5. Next add the lamb, water and stock cube, season well with salt and pepper and place into the heating base

  6. Cover with the lid and cook for 5-6 hours on LOW or 3-4 hours on HIGH or until the meat is tender

  7. Once cooked, stir well - if the sauce is too thin, mix the cornflour with 1 tbsp water, stir into the korma and cook for a few minutes on High to thicken

  8. Add the cream, tomatoes and coriander

  9. Check the seasoning and serve

You will need

Slow cooker - This 3.5-litre one from Morphy Richards is just what you need and you can get it at Amazon for just £24.99.


★★★★★ Rated 5 out of 5 stars. 2 Ratings
Rate this recipe
  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    Second time making it but with. Chicken thighs. Yummy. So tender!

    Reviewed on 30/01/15

  • Guest

    ★★★★★ Rated 5 out of 5 stars.

    This is my favourite slow cooker recipe. The meat is very tender, the flavours are lovely - hardly spicy at all so suitable for children but has a little kick which pleases those with a more discerned taste! I have recently recommended this in our local daily paper in response to a request for slow cooker recipes. You must try it.

    Reviewed on 21/01/15

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