Make korma paste. Place cumin in a small frying pan over high heat; cook, stirring, for 1 minute or until fragrant. Remove from heat. Blend or process cumin with remaining ingredients until smooth.
2.
Combine lamb, tomatoes, onion, cream and paste in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, for 8 hours
3.
Add spinach and peas to cooker; cook, covered, for 10 minutes or until heated through
The recipe is suitable to freeze at the end of step 2. The korma paste can be made 3 days ahead. Cover, then refrigerate until required. It is also suitable to freeze for up to 3 months