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Lamb korma
INGREDIENTS
1.5kg boned lamb shoulder, chopped coarsely
2 medium brown onions, sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
1.
Combine lamb, onion, ginger, garlic, paste, tomatoes, stock, cream and cinnamon in a cooker.
2.
Seal lid, cook on SLOW COOK LOW TEMP for 6 hours or cook on MEAT/POULTRY in Pressure cooking for 25 mins. Press START.
3.
Season to taste. Discard cinnamon stick. Serve korma sprinkled with coriander, chilli and almonds.
Cooking time starts once pressure has been maintained.
Set the valve to
"Seal"
position. Check that the float valve is in the down position.
Pre+Cooking time
⅔ cup korma paste
3 medium tomatoes, chopped coarsely
½ cup chicken stock
300ml pouring cream
or
slow
pressure
6 hrs 30 mins
1 cinnamon stick
½ cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
⅓ cup roasted flaked almonds
SERVES 6
1 hr
Lamb
51
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