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.