Phil's slow cooked lamb korma and caramel pudding
It’s the photo that’s got us all talking - but can you really make a fry-up in a slow cooker? Well Phil Vickery’s putting it to the test.
He’ll also be whipping up his tasty lamb korma, and an apricot caramel pudding with clotted cream - all using stress-free slow cookers.
Lamb korma
Ingredients
2 tbsp olive oil1 tbsp ground coriander½ tsp dried chilli flakes1 tsp ground turmeric1 tsp ground cinnamon6 green cardamoms, crushed2 medium onions, chopped2 cloves garlic, finely chopped1 tbsp fresh ginger, finely chopped700g lamb shoulder, cut into large cubes, most fat removedAbout 125ml boiling water1 x 10g lamb stock cube½ tsp ground black pepper
For the cherry raita:
100g semi dried cherries½ tsp ground, roasted cumin seedspinch hot chilli powder1 tbsp unrefined castor sugar350mls natural yoghurt2 tsp tamarind puree or the juice of 1 lime2 medium organic carrots, coarsely grated2 tomatoes, roughly chopped2 tbsp fresh coriander, chopped6 tbsp double creamSalt and freshly ground black pepper
Poppadoms and cooked rice, to serve
Method
Heat the oil in a sauté pan over a medium heat. Add the spices and cook for 2-3 minutes, but be careful not to let them burn.
Add the onions, garlic and ginger and carry on cooking for another 3-4 minutes, stirring regularly to coat in the spices.
Add the lamb, water and stock cube, and pepper, season well with salt and then bring to the boil. Carefully transfer to the slow cooker pot.
Cover with the lid and cook in the slow cooker on ‘Low’ for 5-6 hours, or until the meat is tender.
To make the raita, mix all the ingredients together then cover and leave at room temperature for 1 hour. Mix again then season to taste.
When the curry is ready, give it a stir - if it is too thin then thicken with 2 tsp corn flour that has been mixed with 1 tbsp cold water. Allow to cook for a few more minutes to thicken
Add the cream, tomatoes and coriander to the curry. Season to taste and serve with poppadoms, rice and cherry raita.
This recipe was made in a 3.5 litre / 200W slow cooker, please check the instructions and any guidance notes for your model, as the cooking time may need adjusting slightly.
Apricot caramel pudding
Ingredients
Softened butter, to grease 70g castor sugar (for the caramel)1 x 410g tin apricot halves in juice, drained, but keep the juice
For the sponge:
200g self-raising flour85g golden castor sugar2 pinches salt2 medium eggs150ml milk1 tsp vanilla extract40g unsalted butter, melted3 tbsp syrup from the tinned fruit
Method
Brush the inside of the slow cooker pot with a little softened butter.
Make the caramel by placing the sugar in a heavy based pan or frying pan and heat over a low to medium heat until the sugar melts, do not stir the sugar at this point. Once the sugar has melted, increase the heat and cook until the caramel turns a light golden brown, then pour immediately into the base of the slow cooker pot.
Sit the apricot halves in the caramel, round side downwards.
To make the sponge, sieve the flour, sugar and salt together into a bowl. Whisk in the eggs, milk, vanilla, melted butter and 3 tbsp juice from the tinned peaches to make a batter.
Pour on top of the apricots, cover the slow cooker with the lid and cook on ‘High’ for 2 hours, or until the pudding feels firm and is cooked through.
When the pudding is cooked, remove the pot from the slow cooker. Loosen the edges of the pudding with a knife and leave to cool for a few minutes. Put a plate on top of the pot and carefully turn it upside to turn out the pudding – be very careful incase any loose caramel drips out.
This recipe was made in a 3.5 litre / 200W slow cooker, please check the instructions and any guidance notes for your model, as the cooking time or setting may need adjusting slightly.