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Slow-cooker lamb korma

Slow-cooker lamb korma

Total Time
7 hr 25 min
10 min
7 hr 15 min


Lamb leg steak, raw

720 g, (buy 800g), fat trimmed, cut into 2.5cm pieces

Brown onion

2 medium, chopped


4 medium, cut into 1cm thick rounds

Korma paste

2 tbs

Tomato paste

1 tbs

Salt reduced chicken stock

1½ cup(s), (375ml)

Almond meal

2 tbs

99% fat-free, plain or natural yoghurt, unsweetened

¼ cup(s), (60g) to serve

Fresh coriander

1 tbs, leaves, to serve

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a large non-stick frying pan with oil and heat over high heat. Cook lamb, in batches, turning for 3-4 minutes or until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
  2. Lightly spray the same pan with a little more oil and heat over medium heat. Cook onion and carrots, stirring, for 3-4 minutes or until light golden. Add curry paste and tomato paste and cook, stirring, for 1 minute or until fragrant. Add stock and bring to the boil. Transfer to slow cooker.
  3. Cook, covered, on low for 7 hours or until lamb is very tender. Add almond meal and stir until well combined. Serve curry topped with extra yoghurt, sprinkled with coriander.


SERVING SUGGESTION: Serve with steamed green beans and sugar snap peas. TIP: Add a 400g can chickpeas, rinsed, drained in step 2, if desired.