Creamy Crockpot Korma Lamb Cubes

This slow cooker lamb korma is the ultimate set-it-and-forget-it dinner. Cubed lamb shoulder simmers low and slow in a fragrant turmeric-korma sauce, enriched with silky cashew cream and butter.

The result is fork-tender meat in a luxurious, golden gravy that tastes like it took hours of attention—but the slow cooker does all the work. Serve it over fluffy basmati rice with warm naan for a meal that feels special any night of the week.

There are some recipes that become instant weeknight heroes, and this slow cooker korma is one of them. With just a handful of ingredients and about ten minutes of prep, you can have a rich, aromatic Indian-inspired curry simmering away while you go about your day.

The lamb shoulder breaks down into meltingly tender pieces, while the turmeric-korma sauce, cashew cream, and butter meld into a velvety, deeply flavorful gravy. It's the kind of meal that makes the whole house smell amazing and brings everyone to the table with anticipation.

Ingredients

Why this recipe works

The slow cooker is a genius tool for tough cuts like lamb shoulder. The low, steady heat gently breaks down the collagen in the meat, turning it into a buttery, fall-apart texture that you simply can't achieve with quick cooking.

This method also allows the spices in the korma sauce to infuse every bite of lamb, creating layers of flavor that deepen over the long cooking time.

Another reason this recipe works so well is the combination of cashew cream and butter. The cashew cream adds a subtle nutty sweetness and a velvety mouthfeel, while the butter enriches the sauce and helps carry the aromatic spices. As the sauce reduces, it thickens naturally, clinging to the lamb and creating a luxurious gravy that coats every spoonful.

Notes and substitutions

Lamb shoulder is the best choice here because it has enough fat and connective tissue to stay moist and tender during the long cook time. If you can't find lamb shoulder, you can use beef chuck, but you may need to extend the cooking time by an hour or two. The turmeric korma sauce can be store-bought or homemade; just make sure it's a good-quality one that you enjoy.

Roasted cashew cream is available in many supermarkets, but you can make your own by blending soaked cashews with water until smooth. If you prefer a dairy-free version, substitute the butter with coconut oil or a plant-based butter.

The sweet onions add a mild, caramelized flavor that balances the spices, but you can use yellow onions or shallots if that's what you have on hand.

• lamb shoulder: beef chuck, cut into 1-inch cubes (cook time may need to be extended by 1-2 hours for ultimate tenderness)
• turmeric korma sauce: 1 1/2 cups of your favorite mild curry sauce plus 1 teaspoon ground turmeric
• roasted cashew cream: 1 cup heavy cream or full-fat coconut cream for a dairy-free version
• sweet onions: yellow onions or shallots, diced

Equipment

• 6-quart slow cooker
• Measuring cups
• Cutting board
• Chef's knife
• Wooden spoon