Slow cooker lamb korma is cooked for 6 hours to infuse the classic Indian spices with the tender lamb
1. Preheat the slow cooker to low. Add the oil to a frying pan and warm, add the dried spices and cook gently for 2-3 minutes, to release their flavour but do not allow them to burn.
2. Add the garlic, onions, and ginger and cook for a further 3-4 minutes, coating well in the spices and oil then move everything to the slow cooker. Next add the lamb, 125ml boiling water and stock cube, season well with salt and pepper. Cover with the lid and cook for 5-6 hours on low or until the meat is tender.
3. Once cooked, stir well – if the sauce is a little thin, mix the cornflour with 1 tbsp water, stir into the korma and cook for a few minutes on high to thicken.
4. Add the cream, tomatoes and coriander. Check the seasoning and serve with poppadums and basmati rice,
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Serving Size: 1 Serving (400g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 892 | ||
Calories from Fat: 399 (45%) | ||
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Amt Per Serving | % DV | |
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Total Fat 44.3g | 59 % | |
Saturated Fat 21.9g | 109 % | |
Monounsaturated Fat 15.9g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 377.9mg | 116 % | |
Sodium 407.2mg | 14 % | |
Potassium 908.7mg | 24 % | |
Total Carbohydrate 85.7g | 25 % | |
Dietary Fiber 4g | 16 % | |
Sugars, other 81.7g | ||
Protein 34.9g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 892
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