Slow Cooked Lamb Korma with Homemade Naan


I hardly ever eat fast food but when I do it is always Indian.

When my partner and I order Indian take out there is no such thing as moderation, we love nothing more than indulging in an authentic Indian feast with all the trimmings, steamed rice, naan bread, papadum, the works. Lamb korma and butter chicken are always at the top of our order. We both love a creamy, rich sauce that’s spicy but not too hot.


The only downside to our Indian take out pig-outs, is the sluggish feeling we get the next day. The combination of overly rich ingredients and over indulging always leaves us feeling lethargic.

Over the last couple of years I have become a curry paste queen. I have mastered the art of grinding my own spices and making my own pastes to create lighter, healthier versions of our favourite curry sauces. By swapping a few ingredients with healthier alternatives, we are able to indulge in our favourite fast food without the post feast sluggishness.

You will be surpised at how easy it is to make a flavouful, silky curry sauce from scratch using only healthy ingredients. The below recipe for lamb korma requires a slow cooker however you can forgo this step if you are short on time. By slow cooking the lamb over several hours you are left with melt in your mouth tender meat and a creamy sauce rich in flavour. I used quinoa instead of white rice, coconut milk instead of cream and even whipped up my own dough to make a healthy version of homemade naan bread.

This dish is creamy, spicy, healthy and delicious, the ultimate Indian comfort food to feast on.



1 kg lamb, trimmed and cut into pieces


  • 5 cloves of garlic
  • 1-2 inch piece of ginger
  • 1 tablespoon of turmeric
  • 2 tablespoons of olive oil

Mix above ingredients in a food processor. Pour over the lamb, cover and refrigerate to marinate whilst you prepare the rest of the dish.

Curry base:

  • ½ cup cashew pieces
  • 1 ½ cups vegetable broth
  • ¼ cup olive oil
  • 2 tablespoons honey
  • 2 teaspoons garam masala
  • 2 teaspoons of cumin
  • ½ teaspoon of curry powder
  • 1 teaspoon cinnamon
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon hot pepper flakes
  • 1 teaspoon sea salt

Add all the above ingredients to the food processor. Mix until smooth.


  •  2 small white onions. diced
  • 3 tablespoons tomato paste
  • 1 cup coconut milk
  • 1 cup plain natural yogurt
  • 1/2 cup raisins
  • ½ cup cashews
  • ¼ cup desiccated coconut

Heat a large pan with oil over medium heat. Add onions and cook stirring until soft and lightly brown. Add marinated lamb to pan and cook until the meat begins to brown. Then add the curry base, tomato paste, coconut milk and yogurt. Cook for several minutes until all ingredients combine and a you have a thick, creamy sauce. Remove from the heat and add raisins, cashews and coconut. Transfer entire mixture into the bowl of a slow cooker and cook on high for 4 hours or low for 9 hours.

To Serve:



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