Slow Cooked Lamb Korma …
Ingredients …
  • 1 tablespoon oil
  • 500 – 600g diced lamb
  • 1 large white onion, sliced
  • 1 clove garlic, crushed
  • 1 teaspoon grated ginger
  • ¼ cup Korma Curry Paste (I use Patak’s)
  • 1 x 400ml can coconut cream
  • 1 x 400g can crushed tomatoes
  • ½ cup beef stock
  • ¼ teaspoon salt
  • 2 medium potatoes, peeled and chopped into chunks
  • 1 tablespoon cornflour
  • 2 tablespoons water
  • coriander leaves, roughly chopped
Method …
  1. Heat the oil in a frying pan and lightly brown the lamb (make sure the pan is quite hot, otherwise the meat will stew).
  2. Once browned, transfer the lamb to the slow cooker. Add the onion, garlic, ginger, Korma Curry Paste, coconut cream, crushed tomatoes, beef stock and salt and cook on low for approximately 4 hours.
  3. Add chopped potatoes and cook for a further 2 – 2 ½ hours.
  4. Prior to serving, combine the cornflour and water in a small bowl. Stir into the curry and the sauce will thicken. Spoon over steamed rice and garnish with chopped coriander, if desired. Serve with steamed green vegetables and naan bread.
Recipe by Mrs Organised at