Creamy Crockpot Korma Lamb Cubes Step-by-step instructions

Before you start

Before you start, make sure you have a 6-quart slow cooker and all the ingredients measured and ready. Cut the lamb shoulder into 1-inch cubes if not already done. Dice the onions and measure the korma sauce and cashew cream.

Have the butter softened so it's easy to cut into pats. There's no need to brown the meat or sauté the onions—just layer everything in the slow cooker and walk away.

Instructions

Layer and Set

1. 1Layer the Lamb
   Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker, spreading it into an even layer. No need to brown the meat first—the slow cooker will do all the work.
   Look for The lamb should cover the bottom of the insert in a single layer.
   Tip Pat the lamb dry with paper towels before adding for a better texture.
2. 2Add the Sauce and Onions
   Pour the turmeric korma sauce over the lamb, then scatter the diced sweet onions on top. Stir gently to coat the meat.
   Look for The sauce should be evenly distributed, and the onions should be tucked into the sauce.
   Tip Use a spatula to scrape every bit of sauce from the jar.
3. 3Top with Cashew Cream and Butter
   Pour the roasted cashew cream over the sauce and onions. Dot the surface with the butter pats. Do not stir—the butter will melt and create a rich finish.
   Look for The butter pats should be visible on top of the sauce.
   Tip For extra richness, use European-style butter.

You should see the lamb resting in a layer at the bottom of the slow cooker, covered with a golden sauce and scattered onions.

The cashew cream and butter sit on top, creating a creamy, marbled effect. The raw ingredients will look simple, but the magic is about to happen.

Slow Cook to Tender

4. 4Slow Cook
   Cover the slow cooker and cook on LOW for 8 to 10 hours, or on HIGH for 4 to 5 hours, until the lamb is fork-tender and easily shreds apart. Let it rest for 3 minutes before slicing.
   Look for The sauce will be bubbling gently around the edges, and the lamb will be very tender.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid—every peek adds 20 minutes of cook time.
5. 5Check for Doneness
   Use two forks to test a piece of lamb. It should pull apart with little resistance. If not, continue cooking for another 30 minutes and check again.
   Look for The lamb should be deeply browned and the sauce thickened.
   Tip For best results, let the lamb rest in the sauce for 10 minutes before serving.

After 8 hours on low, the kitchen will smell warm and spicy. The sauce will be bubbling gently around the edges, and the lamb will be deeply browned and fork-tender. The gravy will have thickened, and the butter and cashew cream will have melded into a silky, golden sauce.

Serve and Savor

6. 6Serve
   Ladle the lamb and sauce over steamed basmati rice, and serve with warm naan on the side. Garnish with fresh cilantro if desired.
   Look for The sauce should be thick and creamy, clinging to the lamb.
   Tip Serve with a squeeze of lemon to brighten the flavors.

When you ladle the korma over rice, the sauce should be thick and clingy, coating each piece of lamb. The meat will be so tender it falls apart at the touch of a spoon. The aroma is rich and inviting, and the plate looks like it came from a restaurant kitchen.

Common mistakes

One common mistake is lifting the lid too often to check on the food. Every time you open the slow cooker, heat escapes and you add 20 minutes to the cooking time.

Trust the process and only peek when the time is up. Another mistake is using a lean cut of lamb, like leg, which can dry out during the long cook. Stick with lamb shoulder or another well-marbled cut.

How to tell it’s done

The lamb is done when it is fork-tender and easily pulls apart with little resistance. The sauce should be thickened and reduced, with a rich golden color.

To be safe, the internal temperature of the lamb should reach at least 145°F (63°C), but because it's cooked low and slow, it will likely be well above that. Let the lamb rest in the sauce for 10 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest