Slow Cooked Lamb Korma Recipe

Ingredients

• 700 g lamb shoulder (diced)
• 1 inch fresh root ginger (grated)
• 3 cloves garlic (grated)
• 2 tsp garam masala powder
• 1 tsp mild chilli powder
• 1 tsp turmeric
• 5 cardamom pods (crushed, large pieces of skin removed)
• 1/2 tsp ground coriander
• 2 tbsp olive oil
• 1 onion (peeled and cut into eighths)
• 2 fresh tomatoes (cut into eights)
• 1 tbsp tomato puree
• 500 ml vegetable stock (gluten free if required)
• 30 g salted butter
• 300 ml double cream (heavy cream)
• 1 tbsp dark muscovado sugar (molasses sugar)
• 60 g ground almonds (almond meal)
• 1 handful fresh coriander (cilantro)

Instructions

1. 1

   Preheat the oven to 140C/245F/120C fan.

2. 2

   Put the turmeric, garam masala, chilli powder, ground cardamom, ground coriander, ginger, garlic and 1 tbsp olive oil in a large bowl and mix into a paste.

3. 3

   Add the lamb chunks and mix to coat evenly.

4. 4

   Heat the remaining oil in a large, casserole dish (make sure it has a lid as you’ll need that later).

5. 5

   When the oil sizzles, add the meat with the onions and fry until the spice aromas are released and the onions start to soften.

6. 6

   Add the tomatoes, tomato paste, almonds, butter, sugar add the vegetable stock. Mix well.

7. 7

   Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven for 3.5 hours. If your meat has released a lot of oil, you may wish to skim some off the top at this stage.

8. 8

   Remove from the oven, add the cream and stir through.

9. 9

   Return to the oven, this time without the lid, and bake for a final 30-45 minutes until it reaches your desired thickness.