I am after a creamy Lamb Korma recipe? Preferably for a slow cooker but I can adapt it.?

Also not too spicy mild - medium is ok. Am only after the creamy style recipes please.I am after a creamy Lamb Korma recipe? Preferably for a slow cooker but I can adapt it.?
Here are two:





Lamb Korma


Yields: 6 Servings





This recipe is cooking as I am posting it and the smell throughout the house is terrific. You might opt to use fresh garlic %26amp; onion instead of the powdered version, as well as cheaper cuts of lamb w/ bone. And while the recipe doesn't call for it, a little curry may be a nice addition too.





2 lbs boneless lamb, cut into 1-inch cubes


2 tablespoons garam masala


1 teaspoon garlic powder


1 teaspoon onion powder


3 cups potatoes, cubed %26amp; peeled


28 ounces tomatoes, diced %26amp; undrained


1/2 cup raisins


1/2 cup water


salt and pepper


1 cup plain yogurt (optional)





In a separate bowl, toss lamb with garam masala. Place potatoes in a 4 quart slow cooker. Add seasoned meat. Sprinkle with garlic powder, onion powder, salt and pepper. Pour undrained tomatoes, raisins and water over all.





Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours. Ladle stew into bowls and top with yogurt if desired.





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Lamb Korma





2 Tablespoon olive oil


1 Tablespoon ground Coriander


陆 teaspoon hot Chilli powder


1 teaspoon ground Turmeric


1 teaspoon ground Cinnamon


6 green Cardamom pods, lightly toasted %26amp; crushed


2 Cloves garlic, finely chopped


2 medium Onions, diced


1 Tablespoon fresh Ginger, finely chopped


700 g boneless Lamb shoulder, trimmed of most fat and cut into cubes


125 ml boiling water


陆 a Chicken stock cube


陆 teaspoon freshly ground black pepper


3 heaped Tablespoons of Coconut cream


Salt %26amp; pepper to taste


2 Tomatoes, roughly chopped


6 Tablespoons double cream


2 Tablespoons fresh Coriander, chopped


Naan bread and Basmati rice to serve





Special equipment required: Crock-Pot Saut茅 model or standard Crock-Pot





Peel and chop onion, garlic and ginger. Trim and cube lamb. If using a Crock-Pot Saute model as demonstrated, pre-heat the pot base on Low.





Add the oil to the pot, then place the stoneware on the hob, heating gently on a low flame. Otherwise, use a frying-pan. Add the coconut cream to the oil and heat whilst stirring for a few minutes.





Add the chopped onion, garlic, ginger and spices. Stir and cook for around 3 minutes. Lightly toast the Cardomom pods in the oven, crush and add to the pot. Add the lamb, stock cube, water and seasoning.





Stir, return the stoneware pot to the base and cover.





Cook on the Low setting for 5 hours. Add the tomatoes and cream, stir and increase to High heat setting for a few minutes to bring back up to heat. Add the chopped Coriander and stir. Serve the Lamb Korma with lightly toasted Naan Bread and Basmati Rice.