Slow cooked lamb korma
This low maintenance, delicious curry is the perfect addition to any dinner schedule! Fragrant and creamy, the house will be filled with the tantalizing scent of this moreish, slow cooked wonder. Garnish with fresh coriander and chilli to your own tastes, making it the perfect family friendly meal.
- Rice bran oil
- 800g lamb neck or shoulder chops
- 15g butter
- 1 onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp minced ginger
- 150ml beef or lamb stock
- ¾ cup (or 200g) korma curry paste
- 1 cup cream
- ¼ cup ground almonds
- 100g baby spinach
- Coriander, crispy curry leaves and chilli, to garnish
- Rice and naan bread, to serve
- Preheat your oven to 150 degrees celsius, fan bake. In a heavy based casserole dish, bring a drizzle of oil to a medium to high heat. Brown the lamb chops for 1-2 minutes each side, then set aside.
- To the same dish, add the butter and stir until melted. Add the onion, garlic and ginger, and cook while stirring for 2-3 minutes or until the onion begins to soften. Stir through the curry paste and cook for a further minute.
- Pour over the stock then stir and nestle the lamb chops into the onion mixture.
- Cover with a tight fitting lid, and place into the oven for 3-4 hours or until the lamb is tender. Alternatively, transfer the browned chops and aromatics to a slow cooker and cook on auto for 4-6 hours.
- Once the lamb chops are tender, remove the bones and stir through the cream, almonds and baby spinach. Place into the oven or leave in the slow cooker for a final 30 minutes, then season to taste with salt and pepper.