Slow cooked, one-pot, melt-in-the-mouth lamb korma

There are few things I love more than an indulgent korma, and while I can’t claim any authentic heritage informs my cooking, I do believe that this is a dish that shouldn’t be rushed.

My slow cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft it falls off the fork.

This meal has been created for Simply Beef and Lamb‘s Live Peasant campaign, which is all about getting back to simple, cost-effective cooking beef and lamb. We’re talking minimal fuss and maximum taste; one pot cooking, slow cookers and big bowls of delicious grub.

In keeping with the Live Peasant theme, I steered away from the more expensive cuts and bought ‘stewing chunks’ at the recommendation of my butcher. In this case, a combination of scrag, middle neck and shoulder, delicious but totally affordable.

Here’s how to make my slow cooked lamb korma.

Ingredients

• 700g (1.54 lbs) lamb, diced (ask your butcher about scrag, middle neck or stewing chunks which might be a combination of cuts)
• 1 inch fresh ginger, grated
• 3 cloves fresh garlic, grated
• 2 tsp garam masala powder
• 1 tsp mild chilli powder
• 1 tsp turmeric
• 5 cardamom pods, crushed
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• 1 1/2 tablespoons vegetable oil
• 1 brown onion, peeled and cut into eighths
• 2 fresh tomatoes, cut into eights
• 1 tbsp tomato paste
• 500ml (1.06 pt) vegetable stock
• 30g (1.05 oz) salted butter
• 300ml (10.14 oz) double cream
• 1 tbsp muscovado sugar
• 60g (2.11 oz) ground almonds
• handful fresh coriander
• basmati rice to serve

Instructions

Preheat the oven to 140C/245F/120C fan. Make a marinade by mixing the ginger, garlic, garam masala, chilli powder, ground cardamon, ground coriander and olive oil into a paste.

Add to a bowl with the lamb chunks, mixing and rubbing with your hands to coat evenly. 

Heat the vegetable oil in a large, casserole dish (make sure it has a lid as you’ll need that later).

When the oil sizzles, fry the meat with the onions until the spices are released and the onions start to soften.

Add the tomatoes, tomato paste, vegetable stock and butter. 

Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven with the lid on for 90 minutes.

Remove from the oven add the cream, sugar and turmeric, stir well. Return to the oven, this time without the lid, and bake for another 90 minutes.

Remove from the oven, and stir in ground almonds, then return to the oven without the lids and turn the heat up to 200C/400F/180C fan. Cook for a final 45 minutes.

Serve up to the table with plenty of basmati rices and a good sprinkling of fresh coriander.

Yummy! The lamb just falls apart!

If you’d like to give this wonderful slow cooked lamb korma a go for yourself, here’s that recipe again in an easily printable format.

Slow cooked lamb korma

Course: Casseroles, savoury bakes and one-pot meals

Keyword: lamb, lamb korma, slow cooked

Prep Time: 1 hour

Cook Time: 4 hours

Total Time: 5 hours

Servings: 4

Author: Emily Leary

My slow cooked lamb korma recipe is luxuriously thick, slightly sweet, and filled with lamb so perfectly soft it falls off the fork.

Print

Ingredients

• 700 g lamb shoulder diced
• 1 inch fresh ginger grated
• 3 cloves fresh garlic grated
• 2 tsp garam masala powder
• 1 tsp mild chilli powder
• 1 tsp turmeric
• 5 cardamom pods crushed
• 1/2 tsp ground coriander
• 1 tbsp olive oil
• 1 1/2 tablespoons vegetable oil
• 1 brown onion peeled and cut into eighths
• 2 fresh tomatoes cut into eights
• 1 tbsp tomato paste
• 500 ml vegetable stock
• 30 g salted butter
• 300 ml double cream
• 1 tbsp muscovado sugar
• 60 g ground almonds
• handful fresh coriander
• basmati rice to serve

Metric - Ounces

Instructions

1. Preheat the oven to 140C/275F/120C fan. Make a marinade by mixing the ginger, garlic, garam masala, chilli powder, ground cardamon, ground coriander and olive oil into a paste.

2. Add to a bowl with the lamb chunks, mixing and rubbing with your hands to coat evenly.
3. Heat the vegetable oil in a large, casserole dish (make sure it has a lid as you’ll need that later).
4. When the oil sizzles, fry the meat with the onions until the spices are released and the onions start to soften.
5. Add the tomatoes, tomato paste, vegetable stock and butter.
6. Bring up to a simmer, then put the lid on the dish and put the whole thing in the oven
7. with the lid on for 90 minutes.
8. Remove from the oven add the cream, sugar and turmeric, stir well.Return to the oven, this time without the lid, and bake for another 90 minutes.

9. Remove from the oven, and stir in ground almonds, then return to the oven without the lids and turn the heat up to 200C/400F/180C fan.

10. Cook for a final 45 minutes.
11. Serve up to the table with plenty of basmati rices and a good sprinkling of fresh coriander.

I hope this has inspired you to try out your own Live Peasant recipes. What ideas have you come up with to try?

For more delicious recipes and great ideas, visit www.simplybeefandlamb.co.uk or try my slow cooked lamb and sweet potato casserole.

This is a commissioned post for Simply Beef and Lamb