Lamb Korma Crock Pot Slow Cooker
Indulge in the rich, aromatic flavors of Lamb Korma made effortlessly in your crock pot slow cooker. This slow-cooked Indian classic features tender, melt-in-your-mouth pieces of boneless lamb shoulder infused with a medley of warm spices—like garam masala, turmeric, and cardamom—paired with a creamy yogurt and heavy cream base for a luxurious texture. Enhanced by fragrant sautéed onions, garlic, and fresh ginger, this dish is simmered to perfection with a hint of tomato paste and gentle heat from optional cayenne pepper. The slow cooker makes it easy to achieve deep, layered flavors while you go about your day. Garnished with fresh cilantro and slivered almonds, this comforting korma pairs beautifully with basmati rice, naan, or roti, making it a standout dish for family dinners or special occasions. Perfect for fans of Indian cuisine, this Lamb Korma recipe transforms simple ingredients into an irresistible, restaurant-quality experience straight from your kitchen.
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Recipe Information
Ingredients
- 2 pounds boneless lamb shoulder
- 1 cup plain Greek yogurt
- 0.5 cup heavy cream
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons tomato paste
- 2 tablespoons vegetable oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 0.25 teaspoon cayenne pepper (optional)
- 1 cinnamon stick
- 4 cardamom pods
- 2 bay leaves
- 2 teaspoons salt
- 1 cup water
- 0.25 cup chopped cilantro, for garnish
- 2 tablespoons slivered almonds, for garnish
Instructions
Cut the lamb shoulder into bite-sized pieces, trimming off excess fat.
In a small bowl, mix the Greek yogurt and heavy cream, then set aside.
Heat the vegetable oil in a large skillet over medium heat. Add the finely chopped onion, and sauté until golden brown, about 5-7 minutes.
Stir in the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
Add the tomato paste, ground coriander, cumin, turmeric, garam masala, and cayenne pepper (if using), and stir well to coat the onions and spices evenly. Cook for 1 minute.
Transfer the onion and spice mixture to the slow cooker.
Add the lamb pieces to the slow cooker, stirring to coat them in the mixture.
Tuck in the cinnamon stick, cardamom pods, and bay leaves. Sprinkle the salt over the lamb.
Pour in the water and stir gently to combine.
Cover the slow cooker with its lid and cook on LOW for 5 hours (or HIGH for 3 hours), until the lamb is tender and infused with the spices.
Once the cooking time is complete, stir in the yogurt and cream mixture until well combined. Let it simmer in the crock pot for another 20-30 minutes on LOW.
Remove the cinnamon stick, cardamom pods, and bay leaves before serving.
Garnish with chopped cilantro and slivered almonds. Serve hot with basmati rice, naan, or roti.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.4 g | 56% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 142 mg | 47% | |
| Sodium | 782 mg | 34% | |
| Total Carbohydrate | 9.5 g | 3% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.0 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 652 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
