Lamb Korma
| Number of portions: 4 | Prep time: 30 minutes | Total time: 4 hours 30 minutes |
Ingredients
- ¾ cup brown Basmati rice, uncooked
- 1 tbsp (15 mL) canola oil
- 1 lb (454 g) raw boneless leg of lamb roast, trimmed of fat, chopped
- 2 bay leaves
- 1 cinnamon stick
- 1 tsp cardamom
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- ⅛ tsp ground nutmeg
- 1 tsp turmeric
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 2 medium onions, chopped
- 1 cup 2% plain Greek yogurt
- 4 medium carrots, chopped
- 4 celery stalks, chopped
- 2 medium tomatoes, chopped
- ½ cup fresh cilantro, chopped
Directions
- Cook rice according to package directions.
- Heat oil in a large skillet over medium heat.
- Brown lamb pieces for 2-3 minutes per side, transfer to a plate and set aside. Leave oil and lamb drippings in skillet.
- Add the bay leaves, cinnamon stick, cardamom, coriander, cumin, nutmeg, and turmeric to the skillet; cook for 2-3 minutes.
- Stir in garlic, ginger, and onions; cook until onions are soft, approximately 5 minutes.
- Transfer mixture to a slow cooker.
- Add browned lamb, Greek yogurt, carrots, celery, tomatoes and ½ cup water; stir to combine. Cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the lamb is fork tender.
- Serve lamb korma over cooked rice and garnish with cilantro.
| Nutrient | Per portion |
| Calories | 421 kcal |
| Protein | 27 g |
| Carbohydrates | 46 g |
| Fat | 16 g |
| Fibre | 7 g |
| Sodium | 145 mg |