Lamb Korma

    MAKES: 8 servings
    PREPARATION TIME: 15 minutes
    COOKING TIME: 8 hours
    Gentle, warming, and wonderfully creamy, this mild Indian curry will soothe and satisfy body and soul alike. If you have leftovers, so much the better: curries always taste best the day after they’re made, because the flavors will have had time to combine.

    2.65 pounds (1.2 kg) boneless leg of lamb
    Salt and pepper
    1/4 cup (55 g/1.9 oz) ghee or other healthy cooking fat, divided
    1 medium (110 g/3.9 oz) yellow onion, chopped
    1 recipe Korma Curry Paste (shown here)
    1 cup (240 ml) bone broth or vegetable stock
    1 whole star anise
    Optional: pinch of saffron for yellow color
    1 can (400 ml/13.5 fl oz) coconut milk
    Suggested side: cauli-rice (shown here) or shirataki rice (shown here)
    Fresh cilantro for garnish


    Preheat the slow cooker. Cut the lamb into 11/2-inch (4-cm) chunks, and season with salt and pepper. To brown the lamb, grease a large heavy-based saucepan or Dutch oven with half of the ghee. Cook the lamb in batches until browned on all sides and transfer to the slow cooker.
    Grease the pan where you cooked the lamb with the remaining ghee. Add the onion and cook over medium-high heat for 5 to 8 minutes, until lightly browned. Add the prepared Korma curry paste and cook for a minute, stirring frequently. Mix in the bone broth, star anise, and optionally a pinch of saffron. Transfer to the slow cooker and cover with a lid. Cook on low for 8 hours or on high for 4 hours. Stir in the coconut milk in the last 30 minutes of the cooking process. When done, discard the star anise, taste, and season if needed. Serve with steamed cauli-rice or shirataki rice. Garnish with fresh cilantro. To store, let it cool, and refrigerate for up to 4 days or freeze for up to 3 months.
    Total carbs: 6.9 g / Fiber: 2.2 g / Net carbs: 4.7 g / Protein: 30 g / Fat: 45.3 g / Energy: 550 kcal
    Macronutrient ratio: Calories from carbs (3%), protein (22%), fat (75%)