LAMB AND VEAL
LAMB KORMA
Serves 6
Ingredients
1½ Tablespoons oil
3 large onions, finely chopped
4 cloves garlic, finely chopped
2 Tablespoons cup finely chopped fresh ginger
1⁄3 cup ground almonds
3 dried whole red chillies
½Tablespoon ground coriander 1 teaspoons ground turmeric ¾ Tablespoon ground cumin
¼ teaspoon ground cardamom seeds 1 cinnamon stick
2kg cubed lamb
¾ cup natural yogurt
1 x 410g cans tomato puree
1 teaspoon salt
Extra ¾ cup natural yogurt 4 tomatoes, diced
¾ cup chopped fresh coriander
METHOD
Searing on the Stovetop with
EasySear™ pan
1.Place EasySear™ pan onto stovetop and preheat for 2 to 3 minutes, add oil and heat a further 1 minute.
2.Add onions, garlic and ginger, sauté until onion has softened slightly, about 5 to 6 minutes, stirring occasionally.
3.Add ground almonds, chillies, ground coriander, ground turmeric, ground cumin, ground cardamom and cinnamon sticks. Cook until spices are fragrant, about 3 minutes, stirring.
4.Add lamb and mix well, cook until lamb has changed colour all over, about 5 minutes, stirring occasionally.
Slow Cooking
5.Place EasySear™ pan into slow cooker base.
6.Add yogurt, tomato puree and salt, mix well.
7.Cover with lid and turn Temperature Control Dial to ‘LOW’ setting, cook for 6 to 8 hours or until lamb is tender.
8.Serve with extra yogurt and chopped coriander and tomatoes.
Setting Variation: Use the Auto setting and cook for approx 4 to 5 hours.
NOTE
We do not recommend using the High or Auto setting for this recipe as lamb korma should be cooked for an extended time for the most tender results.
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