I'm not going to bore you with my obsession with Indian food again but I had to include another Indian favourite for all those followers who have their slow cookers dusted off and out from the depths of their cupboards. For me it was a matter of mentioning mine had a crack in the bowl of my old one and was due for retirement, that Father of M, (like he does) suddenly produces a brand new one and how could I possibly refuse this lovely gesture!! Thanks Dad xx
I must be truthful here and let you know with much embarrassment that I only ever used my slow cooker for corned beef!!! Don't get me wrong I do make casseroles but I tend to cook them in the oven and it's not that I ever wanted to make a stew or casserole in my slow cooker, I guess I just never did! Well now that I have all that out in the open, I wanted to see for myself how simple and easy cooking with your "slow cooker" can be. My Mother and B use their slow cookers for things other than the corned beef, so it's not like I've never seen it done.
This lamb korma recipe I found in a good old "The Australian Women's Weekly" book - Slow Cooker 2. It looked very tasty and seeing it was one of our favourite cuisines I thought what better way to christen my new slow cooker. It was extremely easy and I think I could get hooked on this slow cooking business just for busy nights that is, as I found myself twiddling my thumbs as I had nothing to do and I like being somewhat hands on when I cook (sad but true) but for all those out there and I know a few that can't be bothered go get your slow cooker out!!
I just bought my lamb shoulder at my local butcher and I asked if he could bone it for me, it's a cheaper cut of lamb and well worth finding and using in this recipe as it cooks all day and is very tender once it's cooked.
You will need: - serves 6
1.5kg boned lamb shoulder, chopped coarsely (I just asked my local butcher for it and he boned it for me)
2 medium brown onions sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
2/3 cup korma paste
3 medium tomatoes chopped coarsely
1/2 cup chicken stock
1 1/4 cups pouring cream (1 x 300ml carton cream is fine)
1 cinnamon stick
2 teaspoons poppy seeds
1/2 cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
1/3 cup roasted flaked almonds (I totally forgot to use these)
Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream, cinnamon and seeds in a 4.5 litre (18 cup) slow cooker.
Cook, covered, on low for 6 hours. Season to taste.
Discard cinnamon stick and serve korma sprinkled with coriander, chilli and nuts.
I made the same rice as I usually make with my butter chicken, you will find that recipe on the "butter chicken" blog. You could also serve this dish with some grilled flat breads or some plain steamed rice.