Need to get dinner on the table but have no time to cook? This lamb korma is the just the answer. Slow cooked in a robust sauce, the lamb is tender and juicy. Serve over cauliflower rice for an easy but satisfying meal.
- 7h 30m
- 1 onion
- 2 lb lamb stew meat
- 2 inches ginger
- 5 cloves garlic
- 2 tbsp. coconut oil
- 1 tbsp. coarse sea salt, plus more to taste
- 14 oz diced tomatoes
- 1 can coconut milk
- 1 c raw cashews
- 1 tbsp. raw honey
- 2 tbsp. paprika
- 1 tbsp. garam masala
- 1 tbsp. curry powder
- 1 tsp. cardamom
- 1 tsp. ground cumin
- 1/2 tsp. fresh ground black pepper
- Preheat slow cooker to high.
- Chop the onions. If it’s not already cubed, cut lamb 2 inch cubes. Peel and mince the ginger and garlic.
- In a large pan over medium high heat add the coconut oil and sear the lamb in small batches on all sides. Transfer to slow cooker. Reduce heat to low.
- Add the onions and sea salt to the pan. Sauté, uncovered, until the onions are translucent; then transfer to slow cooker with the lamb.
- Meanwhile, drain the tomatoes and place in a blender or food processor with garlic, ginger, coconut milk, cashews, honey and spices and puree until smooth. Set aside.
- Pour sauce over lamb and onions. Cover and cook on low for 6-8 hours, stirring occasionally, until meat is very tender. Season with additional sea salt, as desired, so that the flavors of the curry really pop.