Mughlai (Delhi & Lahore)
Lamb Korma - Crock Pot/slow Cooker
Lamb, potatoes and tomatoes slow-cooked and spiced with garam masala for a South Asian korma. Finish with yogurt.
8 hr 15 min · Serves 6 · Medium
6
Ingredients
Method
Start cooking mode- Prep 15 min · Cook 480 min · 495 min total
- medium
- 1
In a separate bowl, toss lamb with garam masala. Place potatoes in a 4 quart slow cooker. Add seasoned meat.
- 2
Sprinkle with garlic powder, onion powder, salt and pepper. Pour undrained tomatoes, raisins and water over all.
- 3
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Ladle stew into bowls and top with yogurt if desired.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
