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LAMB AND VEAL
LAMB KORMA
Serves 8 to 10
INGREDIENTS
2 Tablespoons oil
4 large onions, finely chopped
5 cloves garlic, finely chopped
¼ cup finely chopped fresh ginger
½ cup ground almonds
4 dried whole red chillies
1 Tablespoon ground coriander
1 ½ teaspoons ground turmeric
1 Tablespoon ground cumin
½ teaspoon ground cardamom seeds
2 cinnamon sticks
3 kg cubed lamb
1 cup natural yogurt
2 x 410g cans tomato puree
1 teaspoon salt
Extra 1 cup natural yogurt
4 to 6 tomatoes, diced
1 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.