Dinner · Part 3 of 3: Tips & recipe card

Creamy Crockpot Korma Lamb Cubes Tips, FAQ & printable recipe

Name: Creamy Crockpot Korma Lamb Cubes
Prep time: 10 min
Cook time: 8 h
Total time: 8 h 10 min
Cuisine: Indian-inspired
Ingredients: 2 lb cubed lamb shoulder; 1 1/2 cups turmeric korma sauce; 1 cup diced sweet onions; 1 cup roasted cashew cream; 4 tbsp unsalted butter, cut into pats

By Clara Weller · Oct 29, 2026

Slow cooker lamb korma in a black crockpot, garnished with fresh cilantro

Prep: 10 min
Cook: 8 h
Total: 8 h 10 min
Serves: 6

Tips for success

For the most tender lamb, always choose a well-marbled cut like shoulder. The fat renders during cooking, keeping the meat moist and adding flavor.

If you prefer a thicker sauce, you can remove the lid for the last 30 minutes of cooking to let some of the liquid evaporate. Just keep an eye on it to prevent drying out.

To deepen the flavor even more, you can brown the lamb in a hot skillet before adding it to the slow cooker. This extra step adds a rich, caramelized crust that enhances the overall taste. But if you're short on time, skip it—the slow cooker still delivers delicious results.

Variations

Chicken Korma: Substitute boneless, skinless chicken thighs for the lamb. Cook on LOW for 4-5 hours, or until the chicken is tender and cooked through. The sauce will be slightly thinner but just as flavorful.
Vegetarian Korma: Replace the lamb with 2 cups of chickpeas and 1 cup of diced vegetables like cauliflower or carrots. Cook on LOW for 4-5 hours, or until the vegetables are tender. The cashew cream makes it rich and satisfying.
Spicy Korma: Add 1-2 finely chopped green chilies or 1/2 teaspoon of cayenne pepper with the onions for a spicy kick. Adjust the amount to suit your heat preference.
Coconut Korma: Replace the cashew cream with coconut cream and the butter with coconut oil for a dairy-free, vegan version. The coconut adds a subtle tropical sweetness that pairs beautifully with the spices.

Storage and make-ahead

Fridge: Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or microwave, adding a splash of water or broth if needed.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat: Reheat in a saucepan over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce is too thick.

Store any leftover korma in an airtight container in the refrigerator for up to 4 days. The flavors will continue to meld, making it even tastier the next day.

Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened too much.

This recipe is perfect for meal prep. You can assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, simply place the insert in the slow cooker and cook as directed. You may need to add 30 minutes to the cooking time because you're starting from cold.

Serving ideas

Serve the korma over steamed basmati rice or with warm naan bread for sopping up every bit of the creamy sauce.

A side of cucumber raita or a simple green salad can add a refreshing contrast. For a touch of brightness, squeeze fresh lemon juice over the top and sprinkle with chopped cilantro.

This dish is hearty enough to be a main course on its own, but you can also pair it with roasted vegetables or a lentil side dish for a more substantial meal. Leftovers make a wonderful lunch the next day—just reheat and enjoy.

Frequently asked questions

Can this recipe be made in an Instant Pot?

Yes, you can adapt this recipe for the Instant Pot. Use the sauté function to brown the lamb first, then add the remaining ingredients and pressure cook on HIGH for 35 minutes, followed by a natural release for 15 minutes. The texture may be slightly different, but it will still be delicious.

What can be used instead of lamb shoulder?

Beef chuck is the best substitute because it has a similar fat content and becomes tender with long cooking. You can also use goat meat, which is commonly used in Indian curries. Avoid lean cuts like lamb leg, which can dry out.

How can the sauce be thickened?

If the sauce is too thin, you can remove the lid for the last 30 minutes of cooking to let it reduce. Alternatively, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the sauce, then cook for another 15 minutes until thickened.

Can this recipe be doubled?

Yes, you can double the ingredients as long as your slow cooker is large enough (at least 6 quarts). Keep the cooking time the same, but make sure the meat is in an even layer and not overcrowded.

What is the best way to reheat leftovers?

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until warmed through. Add a splash of water or broth if the sauce is too thick. You can also microwave individual portions, but be careful not to overheat.

Recipe card

Creamy Crockpot Korma Lamb Cubes

Prep 10 minCook 8 hTotal 8 h 10 minServes 6

Ingredients

2 lb cubed lamb shoulder
1 1/2 cups turmeric korma sauce
1 cup diced sweet onions
1 cup roasted cashew cream
4 tbsp unsalted butter, cut into pats

Instructions

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.
Pour the turmeric korma sauce over the lamb, then scatter the diced sweet onions on top. Stir gently to coat the meat.
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.
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.
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.
Ladle the lamb and sauce over steamed basmati rice, and serve with warm naan on the side. Garnish with fresh cilantro if desired.

Contains: milk, tree nuts

Estimated nutrition per serving

Calories: 480
Protein: 28 g
Carbohydrates: 12 g
Fat: 35 g

Automatic estimate from the ingredient list, not laboratory-verified.

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This recipe is based on a short cooking video and is published under the pen name Clara Weller. It was checked before publication, but errors can slip through. Nutrition, when shown, is an estimate. Read more in our editorial policy and on our food safety page.