Lamb Korma Crock Potslow Cooker Recipes

SLOW COOKER LAMB (OR CHICKEN) KORMA

Steps:

• Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
• 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.
• Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
• 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.
• 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.

LAMB KORMA - CROCK POT/SLOW COOKER

Steps:

• In a separate bowl, toss lamb with garam masala.
• Place potatoes in a 4 quart slow cooker.
• Add seasoned meat.
• Sprinkle with garlic powder, onion powder, salt and pepper.
• Pour undrained tomatoes, raisins and water over all.
• Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours.
• Ladle stew into bowls and top with yogurt if desired.

LAMB KORMA OVER RICE

Steps:

• In a large skillet cook chopped onion, garlic, and gingerroot in hot Usli Ghee or cooking oil till the onion is tender but not brown.
• Combine 1 tsp garam masala, cumin, mace, salt, cinnamon, turmeric,paprika, and red pepper; stir into the onion mixture. Remove from the pan.
• Brown the meat, half at a time, in hot Usli Ghee or oil. Add more Usli Ghee or oil to the skillet, if necessary. Drain off the excess fat. Return the meat and onion mixture to the pan. Add 1/4 cup water. Cover and simmer about 1 1/4 hours or until the meat is tender, stirring frequently to keep the mixture from sticking. If the mixture gets too thick while cooking, add 1 more tablespoon of water.
• Stir together the yogurt, sour cream, and flour; stir the mixture into the skillet and heat through, but do not boil.
• To serve, transfer the meat mixture to a heated serving dish and sprinkle cilantro on top. Serve with hot cooked rice and sweet tomato chutney.

LAMB KORMA

Steps:

• Put the onion, ginger, garlic, coriander seeds, cumin, cardamom, salt and chili flakes into a food processor and process until a smooth paste forms (or use a mortar and pestle).
• Add the spice mix to the lamb and stir well to coat. Set aside for 1 hour.
• Heat ghee in a large pan or wok. Add the extra onions and cook, stirring over moderate heat until the onions soften.
• Add the lamb and cook for 8 to 10 minutes, stirring constantly,until the lamb cubes are browned all over.
• Add the tomato paste and 2 tablespoons of the yoghurt and stir until combined.
• Simmer uncovered until the liquid is absorbed.
• Add the remaining yoghurt, 2 tablespoons at a time, stirring between each addition until the liquid is absorbed.
• Cover the pan and simmer over a low heat for 30 minutes, stirring occasionally.
• Serve with rice, raitas and relishes.