Slow Cooked Lamb Korma Recipe

My slow cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft it falls off the fork.

📝 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. 1Preheat the oven to 140C/245F/120C fan.
2. 2Put 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. 3Add the lamb chunks and mix to coat evenly.
4. 4Heat the remaining oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
5. 5When the oil sizzles, add the meat with the onions and fry until the spice aromas are released and the onions start to soften.
6. 6Add the tomatoes, tomato paste, almonds, butter, sugar add the vegetable stock. Mix well.
7. 7Bring 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. 8Remove from the oven, add the cream and stir through.
9. 9Return to the oven, this time without the lid, and bake for a final 30-45 minutes until it reaches your desired thickness.