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Serves: 4

By PhilandC2



  • 2 tbsp olive oil

  • 6 tbsp double cream

  • 1 tsp cinnamon

  • 125ml boiling water

  • 0.5 tsp hot chilli powder

  • 3 tbsp coconut cream heaped

  • 700g lamb shoulder boneless, trimmed of most fat and cut into cubes

  • 1 tbsp ground coriander

  • 0.5 tsp chicken stock cube

  • 1 tbsp fresh ginger finely chopped

  • 2 tomatoes roughly chopped

  • 6 cardamom pods lightly toasted and crushed

  • 2 cloves garlic finely chopped

  • 2 tbsp fresh coriander chopped

  • 2 onions diced

  • 0.5 tsp black pepper

  • 1 tsp turmeric


<ol> <li>Peel and chop onion, garlic and ginger. Trim and cube lamb.</li> <li>If using a slow cooker, pre-heat the pot base on low. Warm oil in frying pan.</li> <li>Add the coconut cream to the oil and heat whilst stirring for a few minutes.</li> <li>Add the chopped onion, garlic, ginger and spices. Stir and cook for around 3 minutes.</li> <li>Lightly toast the cardamom pods in the oven, crush and add to the pot.</li> <li>Add the lamb, stock cube, water and seasoning. Stir, transfer to slow cooker and cover. Cook on the low setting for 5 hours.</li> <li>Add the tomatoes and cream, stir and increase to high heat setting for a few minutes to bring back up to heat.</li> <li>Add the chopped coriander and stir.</li> <li>Serve the lamb korma with lightly toasted naan bread and basmati rice.</li> </ol>

Additional Information

  • Main Course

  • Meat

  • Slow cooker

  • Make Ahead

  • Can Freeze

  • lamb

  • indian

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Your comments

  • followingcharlie 08/10/13 11:14

    I would really like to try this recipe but my husband doesn't like lamb - could I use Chicken instead and would the cooking time etc. be exactly the same?

  • merlin 06/12/09 19:01

    Delgirl cooked this for us the other evening and it was absolutely delicious!!!! I&#39;m going to make it for DH this weekend.

  • 19/05/09 17:48

    This is such a delightful dish! It makes the most of the exotic flavours and produces such a tender meat that is only possible with slow cooking.