Slow Cooker Lamb Korma Curry
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.
Servings: 6
Calories: 1015kcal
Ingredients
- 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
Instructions
- 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.
Notes
- Cashew cream freezes well, so can be made in advance and stored until you are ready to make the curry.
- Coconut cream can be used in place of the cashew cream.
- Use diced lamb shoulder or leg, or any cut with a little fat and connective tissue.
- You needn't fry the onions off if you are short on time. Simply add the onions directly to the slow cooker with the rest of the ingredients.
- I used a 4.5L slow cooker for this recipe.
- Make the curry up to three days in advance and reheat it prior to serving.
- Freeze the lamb korma for up to three months.