Slow-cooker lamb korma
2
Points®
Total time: 7 hr 25 min • Prep: 10 min • Cook: 7 hr 15 min • Serves: 6 • Difficulty: Easy
Ingredients
Lamb leg steak, raw
720 g, (buy 800g), fat trimmed, cut into 2.5cm pieces
Brown onion
2 medium, chopped
Carrot(s)
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)
Instructions
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.
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