Slow-cooker lamb korma
Lean lamb leg steak
720 g, (buy 800g), fat trimmed, cut into 2.5cm pieces
2 medium, chopped
4 medium, cut into 1cm thick rounds
Salt reduced chicken stock
1½ cup(s), (375ml)
99% fat-free plain yoghurt
¼ cup(s), (60g) to serve
1 tbs, leaves, to serve
2 x 3 second spray(s)
- 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.
- 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.
- 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.