Creamy Ghee Korma Lamb Cubes: Slow-Cooker Wonder Step-by-step instructions

Before you start

Before starting, cut the lamb shoulder into 1-inch cubes if not already done. Dice the sweet onions and measure out the korma sauce, ghee, and cream. Have your slow cooker ready and plugged in.

No need to preheat or brown the meat — this recipe is all about simplicity. Set out a large spoon for stirring and have your serving dishes ready for when the curry finishes.

Instructions

Layer and Set

1. 1Layer the Ingredients
   Place the cubed lamb shoulder into the slow cooker insert. Pour the turmeric-cardamom korma sauce over the lamb, then scatter the diced sweet onions on top. Spoon the golden ghee over the mixture.
   Look for The lamb is coated with sauce and onions are evenly distributed.
   Tip Use a spatula to gently stir everything together, ensuring the lamb is well coated.
2. 2Add the Cream
   Pour the heavy whipping cream over the top of the lamb and sauce. Do not stir. The cream will create a rich swirl as it cooks.
   Look for The cream sits on top, creating a marbled effect.
   Tip For a lighter sauce, use half-and-half instead of heavy cream.

At this stage, the raw lamb is coated with the korma sauce, onions are scattered, and ghee is spooned over. The cream sits on top, creating a beautiful marbled look. The ingredients are not yet cooked; they will meld during the long simmer. Ensure everything is evenly distributed in the slow cooker insert.

Slow Simmer

3. 3Cook Low and Slow
   Cover the slow cooker and cook on LOW for 6 to 8 hours, until the lamb is tender and easily shreds with a fork. Let it rest for 3 minutes before slicing.
   Look for The sauce is bubbling gently and the aroma is fragrant.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to lift the lid during cooking; each peek adds 20 minutes to the cook time.

After 6 to 8 hours on LOW, the kitchen fills with a warm, spicy aroma. The sauce is bubbling gently, and the lamb is visibly tender. The gravy has turned a rich golden color with a glossy surface. The meat should easily pull apart with a fork. The onions have softened and blended into the sauce, adding sweetness.

Finish and Serve

4. 4Finish and Serve
   Once the lamb is tender, stir the sauce well. Taste and adjust seasoning if needed. Serve hot over steamed basmati rice with warm naan.
   Look for The gravy is thick and golden, with tender lamb pieces.
   Tip Let the curry rest for 5 minutes before serving to allow the flavors to meld.

The final step is stirring the sauce to combine the cream and ghee fully. The curry is thick, aromatic, and ready to serve. The lamb is fork-tender, and the gravy coats the back of a spoon.

The dish is piping hot and ready to be ladled over rice or alongside naan. The color is a deep golden yellow with specks of cardamom.

Common mistakes

One common mistake is lifting the lid too often, which releases heat and extends the cooking time. Another is using a lean cut of lamb, which can dry out. Stick with shoulder or chuck.

Also, avoid adding too much liquid — the lamb releases its own juices, so the sauce will be plenty. Finally, don't skip the cream; it's essential for that velvety texture. If the sauce splits, whisk it vigorously to bring it back together.

How to tell it’s done

The lamb is done when it is fork-tender and easily shreds apart. The internal temperature should reach at least 145°F (63°C) for food safety, but because it's cooked low and slow, it will likely be much higher.

The sauce should be thickened and aromatic, with a glossy sheen from the ghee. If the sauce seems too thin, remove the lid and cook on HIGH for 30 minutes to reduce it.

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