Slow-Cooked Indian Lamb Korma


  • tbsps olive oil
  • 1 tbsp ground coriander
  • 1/2 tsp hot chilli powder
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 6 green cardamoms, crushed
  • 2 garlic cloves, finely chopped
  • 2 medium onions, chopped
  • 1 tbsp finely chopped fresh ginger
  • 700g roughly diced lamb, most fat removed
  • 125ml boiling water
  • 1 x 10g gluten-free chicken stock cube
  • Salt and freshly ground black pepper
  • 6 tbsps double cream
  • 2 tomatoes, roughly chopped
  • 2 tbsps fresh coriander, chopped
  • Steamed basmati rice, to serve


  1. Place the slow cooker pot or deep flameproof casserole on the stove, add the oil and warm gently.
  2. Add the spices and cook gently for 2-3 minutes, to release their flavour, but do not burn.
  3. Add the garlic, onions and ginger and cook over a low heat for 3-4 minutes to coat well in the spices and oil.
  4. Next add the lamb, water and crumbled stock cube, season well with salt and pepper, then place in the preheated slow cooker cradle set to low.
  5. Cover and cook for 4-6 hours over a low heat (or in the oven for 4 hours at 180c if using a casserole dish)
  6. Once cooked, the meat will be very tender. Skim off any surplus oil, stir well, then add the cream, tomatoes and coriander.
  7. Check the seasoning and serve with steamed basmati rice.