Garlic Butter Golden Korma Lamb Cubes: One-Pot Slow Cooker Tips, FAQ & printable recipe

Tips for success

For the most tender lamb, cook on LOW for 8 to 10 hours. This slow, gentle method breaks down the collagen and yields fork-tender meat.

If you are short on time, HIGH for 4 to 5 hours works, but the texture may be slightly less melting. Always let the lamb rest for a few minutes before serving to lock in the juices.

To deepen the flavor, you can brown the lamb in a skillet before adding it to the slow cooker, but this is optional.

For a thicker sauce, remove the lid during the last 30 minutes of cooking to allow excess moisture to evaporate. If you prefer a spicier curry, add a pinch of cayenne or red pepper flakes with the sauce.

Variations

• Chicken Korma: Substitute boneless, skinless chicken thighs for the lamb. Cook on LOW for 6 to 7 hours, or until the chicken is tender and cooked through. The sauce will be just as rich and flavorful.
• Vegetable Korma: For a vegetarian version, replace the lamb with 2 cups of mixed vegetables like cauliflower, potatoes, and carrots. Cook on LOW for 4 to 5 hours, until the vegetables are tender. Add a can of chickpeas for extra protein.
• Spicy Korma: Add 1-2 finely chopped green chilies or 1 teaspoon of red pepper flakes with the sauce for a spicy kick. Adjust the amount to taste.
• Creamy Coconut Korma: Replace the Greek yogurt with full-fat coconut yogurt and use a dairy-free garlic herb butter. This creates a subtly sweet, coconut-infused curry that is dairy-free.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if needed.

Freezer

Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat leftovers in a saucepan over medium-low heat, stirring occasionally, until heated through. Add a splash of broth or water if the sauce is too thick.

Store leftover curry in an airtight container in the refrigerator for up to 4 days. The flavors will continue to develop, making the leftovers even more delicious. 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. 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. You can also cook the curry fully, let it cool, and store it in the refrigerator for up to 3 days before reheating.

Serving ideas

Serve this curry over steamed basmati rice, which soaks up the rich sauce beautifully. Warm garlic naan on the side is perfect for scooping up every last bit of gravy.

For a lighter option, serve with cauliflower rice or a simple green salad. The curry is hearty enough to be a main course on its own.

Garnish with fresh cilantro leaves and a dollop of yogurt for a bright, cooling contrast. The combination of tender lamb, aromatic spices, and creamy sauce is a comforting and satisfying meal. This dish is sure to become a family favorite, and it's impressive enough for company.

Frequently asked questions

Recipe card

Garlic Butter Golden Korma Lamb Cubes: One-Pot Slow Cooker

Prep 15 minCook 8 hTotal 8 h 15 minServes 6

Ingredients

• 2 lb cubed lamb shoulder
• 1 1/2 cups turmeric-cardamom korma sauce
• 1 cup diced sweet onions
• 1/2 cup thick Greek yogurt
• 4 tbsp roasted garlic herb butter, cut into medallions

Instructions

1. Place the cubed lamb shoulder directly into the slow cooker basin, spreading it into an even layer. There is no need to brown the meat first; the long, slow cooking will create deep flavor and tender texture.
2. Pour the turmeric-cardamom korma sauce evenly over the lamb. Scatter the diced sweet onions on top, making sure they are distributed across the surface.
3. Dollop the thick Greek yogurt over the sauce and onions. Place the roasted garlic herb butter medallions on top, spacing them out so they melt evenly during cooking.
4. Cover the slow cooker with the lid 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 pulls apart. The sauce will bubble gently and thicken. Let it rest for 3 minutes before slicing.
5. Before serving, check that the lamb has reached a safe internal temperature of 145°F (63°C) using an instant-read thermometer. Because it has cooked low and slow, it will be well past this point, but it is important to verify.
6. Spoon the steaming curry over fluffy basmati rice and serve with warm garlic naan on the side. Ladle extra sauce over each portion.

Contains: milk

Estimated nutrition per serving

Calories

520

Protein

35 g

Carbohydrates

12 g

Fat

37 g

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