LAMB KORMA

SERVES 6 PREP 30 MINS COOK 6 HOURS

1.5kg boneless lamb shoulder, coarsely chopped 2 onions, thinly sliced

2/ cup korma paste 3 3 tomatoes, coarsely chopped ½ cup chicken stock 300ml cream 5cm piece ginger, grated 3 garlic cloves, crushed 1 cinnamon stick 2 tsp poppy seeds ½ cup coriander leaves 1 long red chilli, thinly sliced

1/ cup roasted flaked almonds 3 steamed basmati rice, grilled naan bread and yoghurt, to serve

1 Combine lamb, onion, paste, tomato, stock, cream, ginger, garlic, cinnamon and seeds in a 4.5-litre (18-cup) slow cooker. Cook, covered, on low 6 hours. Discard cinnamon stick. Season to taste.

2 Serve korma topped with coriander, chilli and nuts. Accompany with rice, naan and yoghurt.