A dairy-free, gluten -free Slow Cooker Lamb Korma Curry that will feed a hungry family with leftovers. It also freezes well so is good for dinner anytime.
I feel I have finally mastered my slow cooker. When I first started using it, I found many of the meals I produced were often watery and lacking in flavour. I’ve persevered though, mostly for convenience, and recently surprised even myself with this Slow Cooker Lamb Korma Curry. I am not a huge lamb fan. I cook it occasionally as both Mr Grumpy and The Princess quite like it, but it doesn’t grace our dinner menu on a regular basis. However, even I will admit that this curry is pretty tasty.
There is a sense of accomplishment that comes with producing a curry from scratch. Sometimes, though, I resort to good quality commercial curry pastes to get dinner on the table. Whilst we avoid processed foods as much as possible, I consider the jars of Thai and Indian pastes that I stock in my cupboard essential for fast meals. I am quite selective about the pastes I use, and am always careful to read the labels. The ingredients in a good commercial curry paste should be largely vegetables and spices, with no added thickeners or fillers.
The cashew cream was originally thrown in as I was looking for a way to use up frozen leftovers from another recipe. Cashews pair perfectly with the lamb, and the cream brings a lovely richness to the curry without needing to add dairy.
I have not provided a recipe for cashew cream, as I do not have anything new to offer the many already on the internet. If you would like to use cashew cream in this curry, I recommend this recipe. Cashew cream freezes well, so can be made in advance and stored until you are ready to make the curry. If you cannot be bothered making your own, or have a nut allergy to contend with, use coconut cream instead.
This recipe makes quite a large curry. However it freezes brilliantly, so even if feeding only a few people I would still make the full amount and freeze leftovers. Serve this with Indian flatbreads, mango chutney and steamed rice, and you have a fuss free meal that I challenge anybody to pick as coming from your slow cooker.
Slow Cooker Lamb Korma Curry
If are looking for a good cashew cream recipe, then I recommend this one.
I use a 4.5L slow cooker for this recipe.
- 2 Tablespoons ghee or olive oil
- 2 onions sliced
- 1.5 kg diced lamb
- 400 g tin crushed tomatoes
- 1 cup cashew cream* or coconut cream
- 1/2 cup korma curry paste
- 8 cardamom pods crushed
- 2 leaves bay
- Small bunched chopped coriander
- Melt the ghee in a medium fry pan.
- Fry the onions for 5-8 minutes, or until golden brown.
- Place the cooked onions in the bowl of slow cooker.
- Add the lamb, cashew cream, curry paste, cardamom pods and bay leaves.
- Stir thoroughly, then cook on Low for 7-8 hours or high for 4-5 hours. The actual cooking time will depend on your machine.
- At the end of the cooking time, stir through the chopped coriander. Serve with steamed rice.
Recipe NotesI find that cashew cream can thicken if frozen. If you find this has happened, thin it with some water before adding to the dish. The consistency should be that of a thick pouring cream.