1.5kg boned lamb shoulder, chopped coarsely
2 medium brown onions, sliced thinly
5cm piece fresh ginger, grated
3 cloves garlic, crushed
⅔ cup korma paste
3 medium tomatoes, chopped coarsely
½ cup chicken stock
300ml pouring cream
1 cinnamon sck
½ cup loosely packed fresh coriander leaves
1 fresh long red chilli, sliced thinly
⅓ cup roasted flaked almonds
INGREDIENTS
Lamb korma
SERVES 6
Cooking me starts once pressure has been maintained.
Set the valve to "Seal" posion. Check that the float valve is in the down posion.
1 hr
pressure
6 hrs 30 mins
slow
Pre+Cooking me
or
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 sck. Serve korma sprinkled with coriander, chilli and almonds.
51Lamb
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