Please please please don’t let the long list of ingredients intimidate you. This recipe is not a difficult one, and making the curry sauce from scratch is well worth it.
I love slow cooker dishes because they usually require very little prep, and are perfect to throw on on a hiking day or any day you plan on spending outside of the house. Coming back into your home after a long hike or a hard day at work with the house smelling like Lamb Korma is pretty darn nice. And having a scrumptious meal ready to eat is even better.
I love lamb, and I love curries, which obviously makes this a pretty killer combo for me. It’s creamy but not overly rich, warming without being spicy and decadent but still healthy. What else can one ask for?
This dish, like most recipes I make, is a combination of a couple recipes plus my own adjustments. Which I highly recommend you to do as well, especially with something like a curry. I think curries are totally something to customize, depending on your personal pallet. I like mine with a bit of a kick and a lot of flavor, while some may prefer theirs milder and with more subtle flavors. The recipe below was my template but I did add more stuff to it at the end. So go ahead, play with your inner chef and make this the best curry of your life. 😉
- 2 lbs lamb stew meat
- 2 inch piece of ginger, minced
- 1/4 cup flaked almonds
- 6 cloves of garlic minced
- 1/3 cup water
- 2 small shallots or onions, diced
- 3 tbsp virgin coconut oil,
- 8 cardamom pods or 1 tsp of ground cardamom
- 4 whole cloves the spice (not more garlic)
- 1 cinnamon stick
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tbsp garam masala
- 1 tbsp paprika
- 1/4 tsp chili powder
- 2 tsp sea salt or more to taste
- 1/2 tsp fresh ground pepper
- 2 bay leaves
- 1 tbsp tomato paste
- 1 can full fat coconut milk, you may need more
- almond flakes, for garnish
- unsweetened raisins, for garnish
- grilled vegetables of choice, I chose zucchinis
- In a large pan over medium high heat add 1 tbsp of coconut oil and sear the lamb in two batches on all sides. Make sure the meat is nicely browned on each side. Transfer to slow cooker or a large pot.
- Put the ginger, garlic and 1/4 cup of flaked almonds in the bowl of a food processor with the water and blend itno a smooth paste.
- Heat 1 tbsp of coconut oil in a large pan and set over high heat (use the same pan as for the lamb). When the oil is very hot, add bay leaves, cardamom pods, cinnamon stick and cloves and stir for about 10 seconds.
- Add the diced shallot , lower heat to medium and cook for several minutes or until it is a nice golden brown color. Add the paste from the food processor and stir. Cook for an additional 3-4 minutes or until lightly browned.
- Add the cumin, coriander, chili powder and paprika and stir. Cook for a minute.
- Add tomato paste and cook for another minute. Add salt, pepper, garam masala and coconut milk and stir.
- Pour the sauce all over the lamb pieces in either slow cooker or pot and stir to coat. The lamb pieces should be covered in sauce. You may need to add a bit of water during the cooking process. Cook at low temperature for 6 to 8 hours or until meat is really tender. Adjust flavor to taste by adding more salt, spices and/or coconut milk.
- Serve with grilled vegetables and garnish with almond flakes and raisins.