Lamb Korma

This recipe uses a slow cooker. But if you don't have one, just make it on a low heat on the stove. It is so quick to prepare. And then you just leave it to stew. You could prep it in the morning, and come home to turn the heat off 4-6 hours later. We all love it (which cannot be said for all my favourite low salt recipes).

2 tablespoons butter
500g lamb – (more if the bones are in – which is fine)
1 onion - sliced
2 cloves crushed garlic
1 (2cm) piece fresh ginger root, grated, or cut into small pieces
6 cardamon pods, slightly crushed
2 teaspoons coriander seeds, crushed
1/2 teaspoon ground coriander
1/2 teaspoon ground cloves
1/2 teaspoon ground turmeric
1 tablespoon ground cumin
200g plain yoghurt
Freshly ground black pepper
60ml cream
2 tablespoon flaked almonds1 tablespoon freshly chopped coriander 

Melt the butter in a large frying pan. Brown the lamb pieces until golden brown, about 5 minutes per batch. Use a slotted spoon to transfer the meat into the slow cooker.
Add onion slices to the pan; cook until softened. Stir in garlic, ginger, and for extra zing some fresh chilli. Transfer to slow cooker.
Heat the cardamon pods and crushed coriander seeds in the same pan. Stir in ground coriander, cloves, turmeric and cumin. Stir in the yoghurt. Season with freshly ground black pepper. Transfer to slow cooker and mix with lamb and onions. The lamb may not be completely covered, which is fine.Cover and cook on low heat for 4 to 6 hours, or until lamb is tender. Remove bones, if you want to.

Stir in cream and almonds. Serve with naan bread and fresh coriander.

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