Lamb Korma
Ingredients
3 pounds boned lamb shoulder, chopped coarsely
2 brown onions sliced thinly
2 inch piece fresh ginger, grated
3 clove garlic, crushed
2/3 cup korma paste
3 tomatoes, chopped coarsely
1/2 cup chicken stock
1 1/4 cup pouring cream
1 cinnamon stick
2 teaspoon poppy seeds
1/2 cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
1/3 cup roasted flaked almonds
Directions
Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream, cinnamon and seeds in 4.5-litre (18-cup) slow cooker. Cook, covered, on low, 6 hours. Season to taste.
Serve sprinkled with coriander, chili and nuts.
