Korma
1kg lamb, or beef chuck steak, diced
1 onion, chopped
2 tsp grated fresh ginger
3 cloves garlic
2 tsp ground coriander
2 tsp ground cumin
1 tsp cardamom seeds
Large pinch cayenne pepper
2 Tbsp ghee or oil
1 onion, extra, sliced
2 1/2 Tbsp tomato paste
1/2 cup plain yoghurt
1/2 cup coconut cream
1/2 cup ground almonds
Place the onion, ginger, coriander, cumin, cardamom seeds, cayenne pepper and 1/2 tsp salt in a food processor, and process to a smooth paste. Add the spice mixture to the meat in a large bowl and mix well to coat. Leave to marinate for 1 hour.
Heat ghee in a large saucepan, add the extra sliced onion and cook, stirring over low heat for 7 minutes, or until the onion is soft. Add the meat mixture and cook, stirring constantly, for 8-10 minutes, or until the meat changes colour. Stir in the tomato paste, yoghurt, coconut cream and ground almonds. Bring to a simmer, then pour into slow cooker. Cook on high for 1/2 hour to an hour then 6-8 hours on low, stirring occasionally. Garnish with toasted slivered almonds.