Lamb Korma with Spiced Cauliflower Rice

Step 1

Pre heat the oven to 150°C/ 300°F (fan-forced).

Step 2

In a food processor, pulverise the garlic, ginger root, chilli, almonds, cashew nuts until a paste is formed. Thermomix 1 minute, speed 8.

Step 3

Scrape down the sides and add the yoghurt, coconut water, water and blend until well combined. Set aside. Thermomix 1 minute speed 8.

Step 4

Heat an oven proof dish (with a lid) and add the coconut oil or ghee to melt. Add the onion and cinnamon quill, cardamon pods, cloves, bay leaf, coriander powder, turmeric and garam masala.

Step 5

Cook over a low heat for a couple of mins until you smell the spices.

Step 6

Add the lamb pieces, seasoning and the mixture from your food processor and stir well to combine.

Step 7

Put the lid on the dish and slow cook in the oven for 2 hours then add the chickpeas and cook for 30 minutes or until the sauce has thickened and the meat is tender.

Step 8

Stir in the lemon juice and fresh coriander .

Step 9

Start this just before the korma is ready. In a pan, heat the ghee or coconut oil over a moderate heat.

Step 10

Add the onion and sauté until soft (a couple of minutes).

Step 11

Put the cauliflower into a food processor and pulse it until it forms a rice like consistency.

Step 12

Add it to the pan with the cinnamon, salt and pepper and sauté for a couple of minutes stirring constantly until it is just starting to soften.

Step 13

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 14

Serve the Lamb Korma on top of the cauliflower rice immediately.

Step 15

I generally serve this with a side of steamed vegetables or a leafy green salad too.

Step 16

OR you can also mix vegetables into the curry for the last 10 minutes of cooking (broccoli, peas, beans are my favourites).

Step 17

Re-heat in the oven until just hot. Leftovers can be reheated in a pot over a low heat.

Step 18

Store in an airtight container in the fridge or freezer.