Lamb korma

Prep 0 h : 0 m
Cook 6 h : 30 m


  • 1.5kg boneless lamb shoulder, chopped coarsely

    300g onions, thinly sliced

    5cm piece fresh ginger, grated

    3 cloves garlic, crushed

    200g korma paste

    450g tomatoes, chopped

    125ml chicken stock

    300ml pouring cream

    1 cinnamon stick

    ½ cup loosely packed fresh coriander leaves

    1 fresh long red chilli, thinly sliced

    25g roasted flaked almonds


  • Combine lamb, onion, ginger, garlic, paste, tomato, stock, cream and cinnamon in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low, about 6 hours.

    Discard cinnamon stick. Season to taste. Serve korma topped with coriander, chilli and nuts.