Lamb korma usually has chunks of meat, but this version has tender shreds of lamb. I prefer shredded meat over larger pieces, because more of it is covered in whatever sauce or gravy it’s cooked in. And let’s face it—the sauce is the best part. For some extra fabulous flavor, try this with some Spicy Curried Mango-Pineapple Chutney.
Prep time 25 minutes
11/2 tablespoons dried coriander
1 tablespoon ground cumin
1 tablespoon sea salt
11/2 teaspoons ground turmeric
3/4 teaspoon cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon cayenne pepper
4- to 5-pound (1.8 to 2.2 kg) boneless lamb leg roast
1 large sweet onion, quartered
1 15-ounce (425 g) can diced tomatoes
6 cloves garlic
2-inch (5 cm) knob of ginger, minced
1/2 cup (72 g) raw cashews
1 13.5-ounce (398 ml) can full-fat coconut milk
2 teaspoons garam masala
1/2 cup fresh chopped cilantro
Cauliflower Rice or Squash Noodles, for serving
1 Combine the coriander, cumin, salt, turmeric, cinnamon, cardamom, and cayenne in a small bowl. Rub half of the spice mixture all over the roast.
2 Place the roast in a 6-quart (5.7 liter) slow cooker.
3 In a blender, combine the onion, tomatoes, garlic, ginger, cashews, and remaining spice blend. Blend until the mixture is smooth. Pour the sauce over the roast.
4 Cover and cook on low for 6 to 8 hours, or until the meat pulls apart easily with a fork.
5 Remove the roast from the cooker, shred the meat, then put it back into the cooker. Stir in the coconut milk and garam masala. Cover and cook for another 15 minutes.
6 Squeeze the juice from half of the lime over the curry and sprinkle with fresh cilantro. Taste, and add more salt or lime juice if necessary.
7 Serve with desired side dish.