Lamb Korma
Craving the taste of takeout Indian without the cost or the guilt? This korma recipe will satisfy all of the above! As always we recommend playing around with the spices until you've found the perfect combination for you but if not our exact recipe will do the trick. Use a slow cooker for ease and to make the lamb fall apart but don't worry if not, just use a large pot on a low heat and stir regularly.
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Equipment
- Slow cooker
Ingredients
- 300 g diced lamb shoulder
- 200 ml lamb or chicken stock
- 1 brown onion
- 2 cloves garlic
- Thumb-sized piece of ginger
- 1 tsp ground turmeric
- 2 tsp ground black pepper
- 0.5 tsp ground cinnamon
- 0.5 tsp ground coriander
- 1 tsp garam masala
- 1.5 tsp mild curry powder
- 0.5 tsp ground nutmeg
- 200 g natural yoghurt
- 70 g ground almonds
- 30 g light brown sugar
Instructions
- Chop the onion into thin strips and finely chop the garlic and ginger. Add to the slow cooker with the lamb chunks, hot stock and spices, leaving out only the yoghurt, almonds and sugar from the ingredients list.
- Slow cook on a low heat for 5 hours, stirring ocasionally.
- 15 minutes before you're ready to serve, skim a few tablespoons of the lamb fat from the curry and discard. Add the yoghurt, almonds and sugar and mix. At this point if the curry is too thin, turn up to a high heat and remove the lid until the desired thickness is reached. If too thick, add small amounts of hot stock incrementally until the desired thickness is reached.
- Serve with a generous portion of basmati rice.
Nutrition (per serving)
Calories: 807kcalCarbohydrates: 39gProtein: 39gFat: 57gSaturated Fat: 19gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gCholesterol: 123mgSodium: 284mgPotassium: 727mgFiber: 7gSugar: 23gVitamin A: 128IUVitamin C: 7mgCalcium: 278mgIron: 5mg
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