Slow Cooked Korma Leg of Lamb
Mix together 2 tbsp Latasha’s Kitchen Kuruma Masala Paste, 2 heaped tbsp natural yoghurt, 1 tbsp oil and generous pinch of salt together in a bowl. Rub this marinade over a 1.5kg leg of lamb (bone in). Spread a thick layer of almond meal all over the meat. Leave to marinade in the fridge overnight (optional).
To cook, bring the lamb back to room temperature.
Slice1 large red or brown onion, 2 large ripe tomatoes (or used a tin of cherry tomatoes) and 1 small green or bonnet chilli.
Heat a 5 litre slow cooker pot on the stove with 2 tbsp sunflower oil. Layer the base of the slow cooker with the sliced onions, tomatoes and chillies. Sprinkle some salt then place the marinated lamb over. Turn the heat off.
Transfer the slow cooker to its main base and slow cook on low temperature for at least 8 hours until the meat is falling off the bone. Delicious served as a stew with added vegetables in the slow cooker like chunky potatoes, carrots, pumpkin, frozen green beans and peas. It can also be served as a casserole with a side of steamed cauliflower, green beans, baby carrots, and potato and peas mash or with sweet potato mash, rice or couscous and baked veggies. Use leftovers for a spicy tasty pizza.
Will work very well with lamb shoulder or a whole chicken. You can also omit the yoghurt and use a similar amount of coconut cream instead.