Slow Cooker Lamb Korma

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Servings: 4 Prep: 30 min Cook: 480 min Dairy Free GAPS Gluten Free Paleo Blender Food Processor Freezable Slow Cooker/Crock Pot Added 7 months ago Updated 7 months ago

Missing nutrition data for: Cashews, Cardamom

Ingredients

1 onion

2 inches fresh ginger

2 pounds lamb stew meat

2 tablespoons avocado oil

2 teaspoons sea salt, plus more to taste

14 ounces diced tomatoes

5 teaspoons minced garlic

14 ounces full fat coconut milk

1 cup cashews ⚠

1 tablespoon honey

2 tablespoons paprika

1 tablespoon garam masala

1 tablespoon curry powder

1 teaspoon cardamom ⚠

1 teaspoon cumin

½ teaspoon ground black pepper

Instructions

1. Preheat slow cooker to high. Peel and chop the onion. Peel and mince the ginger. Cut lamb 2 inch cubes.

2. In a large pan over medium high heat add the avocado oil and sear the lamb in small batches on all sides. Transfer to slow cooker. Reduce heat to low.

3. Add the onions and sea salt to the pan. Sauté, uncovered, until the onions are translucent; transfer to slow cooker with the lamb.

4. Meanwhile, drain the tomatoes and place in a blender or food processor with garlic, ginger, coconut milk, cashews, honey and spices and puree until smooth.

5. Pour sauce over lamb and onions. Cover and cook on low for 6-8 hours, stirring occasionally, until meat is very tender.

6. Season with additional sea salt, as desired, so that the flavors of the curry really pop.

Per serving incomplete

1014

Cal

62g

Carbs

54g

Fat

84g

Protein

Carbs 23%

Fat 45%

Protein 32%