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LAMB AND VEAL
LAMB KORMA
Serves 6
INGREDIENTS
1½ Tablespoons oil
3 large onions, finely chopped
4 cloves garlic, finely chopped
2 Tablespoons cup finely chopped fresh ginger
1
⁄3 cup ground almonds
3 dried whole red chillies
½ Tablespoon ground coriander
1 teaspoons ground turmeric
¾ Tablespoon ground cumin
¼ teaspoon ground cardamom seeds
1 cinnamon stick
2kg cubed lamb
¾ cup natural yogurt
1 x 410g cans tomato puree
1 teaspoon salt
Extra ¾ cup natural yogurt
4 tomatoes, diced
¾ cup chopped fresh coriander
METHOD
Searing on the Stovetop with
EasySear™ pan
1. Place EasySear™ pan onto stovetop and
preheat for 2 to 3 minutes, add oil and
heat a further 1 minute.
2. Add onions, garlic and ginger, sauté
until onion has softened slightly, about 5
to 6 minutes, stirring occasionally.
3. Add ground almonds, chillies, ground
coriander, ground turmeric, ground
cumin, ground cardamom and cinnamon
sticks. Cook until spices are fragrant,
about 3 minutes, stirring.
4. Add lamb and mix well, cook until lamb
has changed colour all over, about 5
minutes, stirring occasionally.
Slow Cooking
5. Place EasySear™ pan into slow
cooker base.
6. Add yogurt, tomato puree and salt,
mix well.
7. Cover with lid and turn Temperature
Control Dial to ‘LOW’ setting, cook for 6
to 8 hours or until lamb is tender.
8. Serve with extra yogurt and chopped
coriander and tomatoes.
Setting Variation: Use the Auto setting and
cook for approx 4 to 5 hours.
NOTE
We do not recommend using the
High or Auto setting for this recipe
as lamb korma should be cooked for
an extended time for the most tender
results.