Name: Slow cooker lamb korma recipe
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 4
Ingredients: 1 tbsp vegetable oil; 1 brown onion, sliced; 3 cloves garlic, crushed; 1kg diced lamb; 1/3 cup korma curry paste; 400ml coconut milk

by Greer Worsley Last updated on 04/26/2021

Another easy slow cooker curry that yields amazing results from a long, low-temperature cook. The onions and garlic disappear in the sauce, leaving their delicious sweetness. - Greer Worsley

Ingredients

1 tbsp vegetable oil
1 brown onion, sliced
3 cloves garlic, crushed
1kg diced lamb
1/3 cup korma curry paste
400ml coconut milk

Method

Step 1

Heat oil in a frypan over medium heat and cook onion and garlic for 5 minutes until soft. Transfer to the bowl of a slow cooker. Return pan to high heat and brown lamb well on all sides. Add onions to the slow cooker. Mix korma paste and coconut together in a small bowl and pour over lamb. Cook on high for 6 hours, removing the lid for the last 30 minutes to help thicken sauce.
Step 2

Serve with steamed basmati rice and lots of fresh coriander.

Recipe Notes

from Australia’s Best Recipes team

Make sure your lamb isn’t diced too small. I used lamb shank meat in this recipe and the pieces were about 10cm each. After 6 hours in the slow cooker, the meat fell apart on my fork - amazing!

Use a good quality korma paste.

Recipe and photo by Greer Worsley.