The Ultimate Comfort Curry: Slow Cooker Lamb Korma
Gentle, warming, and wonderfully creamy, this mild Indian curry will soothe and satisfy body and soul alike. Using a slow cooker transforms tough cuts of lamb into melt-in-your-mouth morsels, all swimming in a rich, aromatic sauce. It’s the perfect set-it-and-forget-it meal that fills your home with an incredible aroma. 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 meld and deepen beautifully.
MAKES: 8 servings
PREPARATION TIME: 15 minutes
COOKING TIME: 8 hours
Ingredients
• 2.65 pounds / 1.2 kg boneless leg of lamb
• Salt and pepper, to taste
• 1/4 cup / 55 g ghee or other healthy cooking fat, divided
• 1 medium / 110 g yellow onion, chopped
• 1 recipe Korma Curry Paste
• 1 cup / 240 ml bone broth or vegetable stock
• 1 whole star anise
• Pinch of saffron, optional for color
• 1 can / 400 ml full-fat coconut milk
• Fresh cilantro, for garnish
• Steamed cauli-rice or shirataki rice, for serving
Instructions
1. Prepare the slow cooker by turning it on to the desired setting. Cut the lamb into 1 1/2-inch / 4-cm chunks and season generously with salt and pepper.
2. In a large heavy-based saucepan or Dutch oven, melt half of the ghee over medium-high heat. Working in batches to avoid overcrowding the pan, cook the lamb until browned on all sides. Transfer the browned lamb to the slow cooker.
3. Add the remaining ghee to the same saucepan. Add the chopped onion and cook for 5 to 8 minutes, stirring occasionally, until softened and lightly browned.
4. Stir in the prepared Korma curry paste and cook for one minute until fragrant. Pour in the bone broth, scraping up any browned bits from the bottom of the pan. Add the star anise and the optional pinch of saffron.
5. Carefully pour the onion and broth mixture over the lamb in the slow cooker. Cover with the lid and cook on low for 8 hours or on high for 4 hours, until the lamb is tender.
6. During the last 30 minutes of cooking, stir in the full can of coconut milk.
7. Once cooking is complete, remove and discard the star anise. Taste the curry and adjust seasoning with more salt if needed.
8. Serve hot over cauli-rice or shirataki rice, and garnish with a generous sprinkle of fresh cilantro.
Nutritional Information
• Per serving, without suggested side
• Energy: 550 kcal
• Total Carbs: 6.9 g
• Fiber: 2.2 g
• Net Carbs: 4.7 g
• Protein: 30 g
• Fat: 45.3 g
• Macronutrient Ratio: 3% Carbs, 22% Protein, 75% Fat
Pro Tips
• Pro-Tips for the Perfect Korma
• Don’t skip the browning step! Searing the lamb creates a deep, caramelized flavor base (known as the Maillard reaction) that you can’t achieve from slow cooking alone.
• For maximum creaminess and to prevent splitting, always use full-fat coconut milk and add it at the very end of the cooking process.
• Make it ahead! This korma tastes even better on the second day as the spices have more time to meld and infuse the lamb. Simply cool and refrigerate for up to 4 days.
• To bloom the spices for a more intense aroma, toast the whole star anise in the dry pan for 30 seconds before adding the ghee and onions.
FAQ
Q: Do I have to brown the lamb before slow cooking
A: Yes, it’s a crucial step. Browning the lamb creates a deep, caramelized flavor through the Maillard reaction, which adds significant depth to the finished curry that you can’t get from slow cooking alone.
Q: What cut of lamb is best for this korma
A: This recipe uses boneless leg of lamb, but other tougher cuts like lamb shoulder also work beautifully. The long, slow cooking time breaks down the connective tissues, making the meat incredibly tender.
Q: Can I make this lamb korma ahead of time
A: Absolutely! This korma tastes even better the next day as the flavors have more time to meld and deepen. Simply cool and store it in the refrigerator for up to 4 days.
Q: How do I get a really creamy korma sauce
A: For maximum creaminess and to prevent the sauce from splitting, always use full-fat coconut milk and add it during the last 30 minutes of the cooking process.
