Slow Cooker Lamb (Or Chicken) Korma |
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Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 4 |
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A mild, rich, creamy curry. This recipe is adapted from Creamy lamb and almond curry from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle. Ingredients:
2 large garlic cloves, crushed |
1 teaspoon grated fresh ginger |
1/2 cup ground almonds |
4 tablespoons water |
2 tablespoons ghee or 2 tablespoons coconut oil |
1 1/2 lbs lamb or 1 1/2 lbs chicken, diced |
1 large onion, finely chopped |
100 g creamed coconut |
1 1/4 cups water |
4 cardamom pods, split |
1 teaspoon ground cumin |
1 teaspoon ground coriander |
1/2 teaspoon ground cinnamon |
1/4 teaspoon chili powder |
1 pinch ground cloves |
2 teaspoons fine sugar |
salt and pepper |
1/2 teaspoon garam masala |
Directions:
1. Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
2. Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
3. Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
4. Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
5. Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.
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