Indian Lamb Korma
This is a traditional Indian lamb dish adapted for cooking in a 6 quart slow cooker or crockpot. Serve with basmathi rice, cucumber raita and nan or other Indian sytle breads for a complete meal.
Yield: 10 Ready in 8 hours, 30 minutes
71 people trying soon
|4 onions; large, chopped|
|4 teaspoonsginger; finely grated|
|6 clovesGarlic; minced|
|4 chili peppers; large, dried, seeded and de-stemmed|
|4 tablespoonsVegetable oil|
|1 1/2 teaspoonground turmeric|
|4 teaspoonsground cumin|
|2 tablespoonground coriander|
|3 poundslamb; boneless; cut into 1-inch cubes|
|1 1/3 cuptomatoes; fresh, chopped|
|1/2 teaspoonground cloves|
|1 teaspoonground cinnamon|
|1/2 teaspoonground cardamom|
|1/2 teaspoonBlack Pepper; freshly ground|
|1/2 cupHeavy cream|
Indian Lamb Korma Preparation
In large skillet saute onion, ginger, garlic and chilies in the oil. Add turmeric, cumin and coriander. Simmer 1 minute to flavor oil. Add the lamb and brown. Pour skillet contents into crockpot.
Add remaining ingredients, except for the HEAVY CREAM, to the crock pot and mix thoroughly.
Cover, cook on LOW 6-8 hours (or on HIGH 3-4 hours).
Stir in heavy cream and re-cover 30 minutes before serving.
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