Lamb Korma in the slow cooker
I'm working a couple
evenings a week, so I've dragged out the slow cooker to use on those
nights. I love the slow cooker, if you use it correctly, you can make
tasty meals that don't all taste the same. Which was my initial
criticism of it, having grown up in a household where it was in use
fairly often, with unvaried results - whatever was put in, the same
thing came out at the end, and I didn't like it. My mum often says
she is a bad cook, I don't think this is true, but she isn't an
adventurous cook (although sometimes adventure can be alarming, I've
watched my dad empty jars of this and that into his meals in
combinations that would make you weep), and she doesn't like it, so she
takes short cuts.
This mornings efforts have left me
with a houseful of smoke from rendering the fat on my piece of lamb, but
the spice combo was nice, and I think the hours in the cooker should
finish it off nicely.
1.5kg lamb (the recipe I am
basing this on said shoulder, I hate lamb shoulder so I'm using a leg,
I've done this before and it worked, so I expect it will again).
2 tbsp sunflower oil
2 onions
3 garlic cloves
5cm piece of ginger
1 tsp cumin, nutmeg, garam masala, cinnamon, chilli flakes
3 bay leaves
1/2 cup greek yoghurt
1/2 cup chicken stock
coriander and papa dums and rice to serve, naan would be good too but I don't have that, and I'm not making it today.
Heat
oil in the fry pan and render the fat. This is smoky, open your
windows, or you will be accused of trying ot burn the house down.
Cut onions into quarter and put in slow cooker
Place
the lamb into the slow cooker, on top of the onions. Add ginger and
garlic to the pan. I washed the pan this morning and used fresh oil at
this point, because my oil was a bit sooty. Maybe I did burn it just a
little. Fry for a couple minutes, add dry spices and cook for 30
seconds, add chicken stock and yoghurt and mix well.
Pour
over lamb in the slow cooker. I've set mine to 9 hours on low. I am
hoping this will work out ok. Tonight, when I leave work, I'll ring
home to let J know to shred the lamb and stir through some more yoghurt
and sour cream, probably totalling about a cup extra. And to put some
rice on. The bone will come out of the lamb at the shredding stage,
nice and tidy.
I tasted the spice and stock mixture before I put it in the cooker, it was yummy. I'm hopeful.
