Indian Lamb Korma

2 reviews, 3 star(s). 50% would make again

Ready in 8 hours 30 minutes

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.


4 onions; large, chopped
4 teaspoons ginger; finely grated
6 cloves Garlic; minced
4 chili peppers; large, dried, seeded and de-stemmed
4 tablespoons Vegetable oil
1 1/2 teaspoon ground turmeric
4 teaspoons ground cumin
2 tablespoon ground coriander
3 pounds lamb; boneless; cut into 1-inch cubes
1 1/3 cup tomatoes; fresh, chopped
1/2 teaspoon ground cloves
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon Black Pepper; freshly ground
1/2 cup Water
1/2 cup Heavy cream

Original recipe makes 10



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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I was disappointed...didn't taste anything like the lamb Korma I get at my favorite indian restaurants. It wasn't terrible...but I wouldn't make it again.
tiffanymayer 3y ago

[I posted this recipe.]
mstombaugh 6y ago

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