This dairy-free, gluten-free slow cooker lamb korma curry is so quick and easy to put together, and readily feeds a large, hungry family. The curry freezes well, so any leftovers can be stashed in the freezer for an emergency meal.
Total Time Investment: 15 Minutes + 8 Hours Cooking Time
I feel I have finally mastered my slow cooker. When I first started using the slow cooker, 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.
Whilst I am not a huge lamb fan, I do cook it occasionally as both Mr Grumpy and The Princess quite like it. However, it doesn’t grace our dinner menu on a regular basis. When it does, it is usually either in curry, or slow cooked to ensure that the fat has rendered out, or I will tuck the leftovers from a roast into a shepherd’s pie. And as much I usually try to avoid lamb, even I have to admit that this slow cooker lamb korma is pretty tasty.
This recipe makes quite a large curry. However it freezes brilliantly, so even if you are feeding only a few people I would still make the full recipe and then freeze any leftovers. I like to serve this slow cooker lamb korma curry with Indian flatbreads, mango chutney and steamed rice. A fuss free meal that I challenge anybody to pick as coming from your slow cooker.
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Ingredient Substitutions for Slow Cooker Lamb Korma Curry
Don’t have all the ingredients? Are you as much a fan of lamb as me? Then try these substitutes:
- Use chicken thighs in place of the lamb to make a creamy, dairy-free chicken korma curry.
- Replace the korma curry paste with any other mild Indian curry paste. Or if you like things a little spicy, and your family is onboard, use a hotter Indian curry paste instead. Whichever curry paste you choose, just remember to read the labels. The ingredients in a good curry paste should be largely vegetables and spices, with no added thickeners or fillers
- If you do not want to make your own cashew cream, or have nut allergies to contend with in the family, then use coconut cream instead. The recipe will still be dairy free.
- Fresh chopped tomatoes can be used in place of the canned crushed tomatoes.
- Ghee will add loads of flavour to the dish, but if you don’t have any on hand then use olive oil instead to fry the onions.
Tips & Tricks For A Delicious Slow Cooker Lamb Korma Curry
I originally threw the cashew cream into this slow cooker lamb korma as I had some taking up space in the freezer (leftovers from another recipe) and was looking for a way to use it. Cashew nuts pair perfectly with the lamb, and I loved the richness the cashew cream added to the recipe, so it stayed. This is the recipe I used to make my cashew cream, and I highly recommend it.
Cashew cream freezes well, so can be made in advance and stored until you are ready to make the curry. I do find, however, that cashew cream thickens slightly when frozen so just thin the cream with a little water before adding to the dish. The consistency you are after is that of a thick pouring cream.This dairy-free, gluten -free Slow Cooker Lamb Korma Curry is so quick and easy to put together, and readily feeds a large, hungry family. The curry freezes well, so any leftovers can be stashed in the freezer for an emergency… Click To Tweet
Use diced lamb shoulder or leg in this recipe. Or just some lamb with a little fat and connective tissue. The first time I made this, I use lamb fillet, which is great for quick curries but not so good in the slow cooker as it become dry with the longer cooking times. The shoulder is a far better choice here.
You don’t have to fry the onions off if you are short on time (or don’t want to wash another dish). I like to do this as I have found it is just one way of adding flavour to a slow cooker meal. If you don’t wish to cook the onions, add them directly to the slow cooker with the rest of the ingredients.
I used a 4.5L slow cooker for this recipe.
Made this recipe? Tell me how it went in the comments below.
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Slow Cooker Lamb Korma Curry
- 2 Tablespoons ghee or olive oil
- 2 onions sliced
- 1.5 kg (3 lb) lamb cut into 5cm (2") dice
- 400 g (14 oz) tin crushed tomatoes
- 300 g (1 cup) cashew cream
- 150 g (1/2 cup) korma curry paste
- 8 cardamom pods crushed
- 2 bay leaves
- 20 g (0.75 oz) fresh coriander/cilantro chopped
- 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.
* This post was originally published in June 2015. It has been substantially revised and updated.