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.
Slow Cooker Lamb Korma
- 30m
- 7h 30m
- 8h
Ingredients
- 1 onion
- 2 inches ginger
- 2 lb lamb stew meat
- 2 tbsp. avocado oil
- 2 tsp. sea salt, plus more to taste
- 14 oz diced tomatoes
- 5 tsp. minced garlic
- 14 fl oz full fat 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
Instructions
- Preheat slow cooker to high.
- Peel and chop the onions. Peel and mince the ginger. If it’s not already cubed, cut lamb 2 inch cubes.
- In a large pan over medium high heat, add the 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.
Nutrition
- 818
- 57g
- 33g
- 6g
- 51g
- 27g
- 146mg
- 12g
- 1553mg
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