Dinner · Part 3 of 3: Tips & recipe card

Creamy Ghee Korma Lamb Cubes: Slow-Cooker Wonder Tips, FAQ & printable recipe

Name: Creamy Ghee Korma Lamb Cubes: Slow-Cooker Wonder
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Indian-inspired
Ingredients: 2 lb cubed lamb shoulder; 1 1/2 cups turmeric-cardamom korma sauce; 1 cup diced sweet onions; 1/4 cup golden ghee; 1/2 cup heavy whipping cream

By Clara Weller · Oct 29, 2026

Golden korma lamb cubes in a slow cooker with creamy sauce

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

Tips for success

For the most flavorful sauce, use a high-quality korma paste or sauce. You can also make your own by blending turmeric, cardamom, cumin, and coriander with yogurt or tomato paste.

The slow cooker allows the spices to infuse the lamb, so don't be shy with seasoning. If you prefer a spicier dish, add a pinch of cayenne or a chopped green chili at the beginning.

To thicken the gravy further, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the curry during the last 30 minutes of cooking.

For a smoother sauce, use an immersion blender to puree some of the onions and sauce before serving. Always taste and adjust salt at the end, as the korma sauce may already be salty.

Variations

Beef Korma: Substitute cubed beef chuck for the lamb. Cook on LOW for 8 to 9 hours, until the beef is fall-apart tender. The cooking time is longer because beef has more collagen.
Vegetarian Korma: Replace the lamb with 2 cups of chickpeas and 2 cups of mixed vegetables like carrots and potatoes. Cook on LOW for 4 hours, until vegetables are tender. No need to worry about internal temperature.
Spicy Korma: Add 1 teaspoon of cayenne pepper or 2 chopped green chilies to the sauce for a fiery kick. Adjust to your heat preference. Serve with cooling yogurt on the side.
Coconut Korma: Swap the heavy cream for full-fat coconut cream and use coconut oil instead of ghee for a dairy-free version. The coconut adds a subtle sweetness and tropical note.

Storage and make-ahead

Fridge: Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop or in the microwave.
Freezer: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
Reheat: Reheat on the stovetop over medium heat, stirring occasionally, until piping hot. Add a splash of water or broth if the sauce has thickened too much.

Store leftover korma in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave. The flavors will continue to deepen, making it even more delicious the next day.

This dish is perfect for meal prep. Assemble the ingredients in the slow cooker insert the night before, cover, and refrigerate.

In the morning, place the insert in the slow cooker and cook as directed. The cooking time may increase by 30 minutes if starting from cold.

Serving ideas

Serve the creamy ghee korma lamb cubes over steamed basmati rice, with warm garlic naan on the side. The rice absorbs the rich sauce, while the naan is perfect for scooping up every last bit.

Garnish with fresh cilantro and a squeeze of lemon, if desired, though the video does not show these additions.

This curry also pairs well with a simple cucumber salad or roasted vegetables. For a low-carb option, serve it with cauliflower rice. The dish is hearty enough to stand alone, but the rice and naan turn it into a complete meal that satisfies.

Frequently asked questions

Can this recipe be made in a pressure cooker?

Yes, this korma can be made in a pressure cooker for a quicker version. Brown the lamb first for extra flavor, then add the sauce and onions. Cook on high pressure for 25 minutes, followed by a natural release for 10 minutes. Stir in the cream after cooking.

Why is the sauce watery after cooking?

If the sauce is watery, it may be because too much liquid was added or the lid was lifted frequently, letting steam escape. To fix it, remove the lid and cook on HIGH for 30 minutes to reduce the sauce. Alternatively, thicken with a cornstarch slurry.

Can this be made ahead and reheated?

Absolutely. This korma tastes even better the next day as the flavors meld. Store it in the fridge for up to 4 days and reheat gently on the stovetop or in the microwave. Add a splash of broth if needed to loosen the sauce.

What if lamb shoulder is not available?

You can use lamb stew meat, which is already cubed, or substitute beef chuck. The key is to choose a well-marbled cut that will become tender with slow cooking. Avoid lean cuts like leg of lamb, which can dry out.

Is it necessary to brown the lamb before slow cooking?

No, browning is not required for this dump-and-forget recipe. The slow cooker will produce tender lamb without browning. However, browning adds a deeper flavor through the Maillard reaction. If you have time, sear the lamb in a hot skillet before adding it to the slow cooker.

Recipe card

Creamy Ghee Korma Lamb Cubes: Slow-Cooker Wonder

Prep 10 minCook 6 hTotal 6 h 10 minServes 6

Ingredients

2 lb cubed lamb shoulder
1 1/2 cups turmeric-cardamom korma sauce
1 cup diced sweet onions
1/4 cup golden ghee
1/2 cup heavy whipping cream

Instructions

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.
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.
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.
Once the lamb is tender, stir the sauce well. Taste and adjust seasoning if needed. Serve hot over steamed basmati rice with warm naan.

Contains: milk

Estimated nutrition per serving

Calories: 580
Protein: 25 g
Carbohydrates: 5 g
Fat: 50 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.