One of my first posts as a hodgepodger was a recipe, specifically a recipe for Chicken Tikka Masala. Typically making tikka masala is a rather complex recipe requiring lots of fancy spices.
Now, I don’t mind challenging recipes, but I don’t like keeping a boat load of spices in my pantry that I only use once in a blue moon. I feel like that’s wasteful because most spices don’t have a long shelf life.
Instead of copying down a recipe that looks like ancient Greek, I decided to share an easier version: a crockpot recipe! The same company that makes the tikka masala sauce from my earlier post also makes a korma sauce.
What that means for you? Now you won’t have to find a great Indian restaurant, you can make one of your favorite Indian dishes right at home! And with minimal effort 🙂
- 1 1/2 pounds of lamb
- 3-4 tbsp. all purpose flour
- 2 jars Patak’s Original Simmer Sauce in Korma Curry
- Chop lamb up into 1 inch to 1 1/2 inch cubes. Place in a medium bowl and pour flour over top. Coat lamb with flour
- Place lamb into crockpot. Add both jars of Korma Sauce. Stir to coat lamb cubes. Cook on low for 7-8 hours
- Serve Lamb Korma over hot rice with warm Naan on the side
Keep in mind that this recipe is perfect for a 3 to 4 quart crockpot. Adjust as necessary if your crockpot is larger or smaller (times will need to be reassessed as well so consult your manual for specific times and temperatures). You could also use beef or other cuts of chicken. Just make sure you adjust crockpot cook times according to whatever meat you use.
Enjoy and three cheers for easy, peasy recipes!