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Lamb Korma

3.9/5 rating (7 votes)
  • Serves: 4-6
  • Prep Time: 30 mins
  • Ready in: Low
  • Difficulty: Easy
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Lamb Korma
This is a super easy slow cooker recipe and I like to serve with Poppadoms, Basmati rice and Raita.


  • 2 tbsp olive oil
  • 1 tbsp ground coriander
  • ½ tsp dried chilli seeds
  • 1 tsp ground turmeric
  • 1 tsp ground cinnamon
  • 6 green cardamoms, crushed
  • 2 cloves garlic, finely chopped
  • 2 medium onions, peeled
  • 1 tbsp fresh ginger, finely chopped
  • 700g (1lb 9oz) large diced shoulder lamb, most fat removed
  • 125mls boiling water, approx.
  • 1 x 10g lamb stock cube
  • ½ tsp ground black pepper
  • salt
  • 2 tomatoes, roughly chopped
  • 2 tbsp fresh coriander, chopped
  • 6 tbsp double cream

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  • Place the Crock Pot onto the stove, add the oil and warm gently.
  • Add the spices and cook gently for 2-3 minutes, to release their flavour, do not burn.
  • Add the garlic, onions, ginger, again cook over a low heat for 3-4 minutes to coat well in the spices and oil.
  • Next add the lamb, water and stock cube, season well with salt and pepper, then place into the pre heated Crock Pot Cradle.
  • Cover and cook for 6-8 hours over a low heat (3-4 hours on high heat)
  • Once cooked, stir well, then add the cream, tomatoes and coriander.
  • Check the seasoning and serve.

Phil's Tips

This recipe was made in a 3.5 litre / 200W slow cooker, please check the instructions and any guidance notes for your model, as the cooking time may need adjusting slightly.

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