Recipe

Lamb korma

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

  • 6 hrs 20 mins cooking
  • Serves 6
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Ingredients

Lamb korma
  • 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

Lamb korma
  • 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.

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