Name: Lamb korma
Cook time: 380 min
Total time: 380 min
Yield: 6
Ingredients: 1.5 kilogram boned lamb shoulder, chopped coarsely; 2 brown onions (300g) sliced thinly; 5 centimetre piece fresh ginger (25g), grated; 3 clove garlic, crushed; 2/3 cup (200g) korma paste; 3 tomatoes (450g), chopped coarsely; 1/2 cup (125ml) chicken stock; 1 1/4 cup (310ml) pouring cream; 1 cinnamon stick; 2 teaspoon poppy seeds; 1/2 cup loosely packed fresh coriander leaves; 1 fresh long red chilli, sliced thinly; 1/3 cup (25g) roasted flaked almonds

Lamb korma

Rich and delicious Indian korma with slowcooked tender lamb from Australian Women's Weekly.

Serves 6

Cook

6H 20M

Ingredients

1.5 kilogram boned lamb shoulder, chopped coarsely

2 brown onions (300g) sliced thinly

5 centimetre piece fresh ginger (25g), grated

3 clove garlic, crushed

2/3 cup (200g) korma paste

3 tomatoes (450g), chopped coarsely

1/2 cup (125ml) chicken stock

1 1/4 cup (310ml) pouring cream

1 cinnamon stick

2 teaspoon poppy seeds

1/2 cup loosely packed fresh coriander leaves

1 fresh long red chilli, sliced thinly

1/3 cup (25g) roasted flaked almonds

Method

1.Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream, cinnamon and seeds in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours. Season to taste.

2.Serve sprinkled with coriander, chilli and nuts.

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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