Phil Vickery’s Indian lamb korma recipe

Phil Vickery’s Indian lamb korma uses lots of delicious spices for a really great flavour. With chilli, cumin, turmeric, coriander, cardamom, ginger and cinnamon all infusing through the dish, it's bursting with delicious aromas. You can give your curry an extra deep flavour by cooking it in your slow cooker - or just leave this tasty lamb korma to simmer for a few hours for a great tasting dish. Serve with rice or Peshwari naan bread for a delicious evening feast.

Read our tried and tested reviews of the best slow cookers

Ingredients

• 2 tbsp olive oil
• 1 tbsp ground coriander
• ½ tsp hot chilli powder
• 1 tsp ground turmeric
• 1 tsp ground cinnamon
• 6 green cardamoms, crushed
• 2 cloves garlic, finely chopped
• 2 medium onions, chopped
• 1 tbsp fresh ginger, finely chopped700g / 1lb 9oz boneless lamb shoulder, roughly diced, most fat removed
• 125ml / 4fl oz boiling water
• 1 chicken stock cube
• ½ tsp freshly ground black pepper
• salt
• 1 -2 tsp cornflour, optional
• 6 tbsp double cream
• 2 tomatoes, roughly chopped
• 2 tbsp fresh coriander, chopped

Method

1. Preheat the heating base to Low. Place the stoneware on the hob, add the oil and warm gently.
2. Add the dried spices and cook gently for 2-3 minutes, to release their flavour but do not allow to burn.
3. Add the garlic, onions, and ginger and cook for a further 3-4 minutes, coating well in the spices and oil.
4. Next add the lamb, water and stock cube, season well with salt and pepper, then place into the heating base. Cover with the lid and cook for 5-6 hours on Low, or 3-4 hours on High or until the meat is tender.
5. Once cooked, stir well. Add the cream, tomatoes and coriander.