Easy slow cooker lamb curry
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
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Showing items 1 to 3 of 6
- 650g lambshoulder, cut into large chunks
- 2 tbsp rapeseed oil
- 2 onionsroughly chopped
- 5 garlic clovescrushed
- 5cm piece of gingergrated
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp chilli powder(mild or hot)
- 1 green chillideseeded if you don’t like it hot, chopped
- 1 tbsp tomato purée
- 300g Greek yogurt
- 1 small bunch corianderchopped
- 2 tbsp toasted flaked almonds
- riceto serve
Nutrition: Per serving
- kcal624
- fat48g
- saturates20g
- carbs11g
- sugars8g
- fibre3g
- protein36g
- salt0.5g
Method
step 1
Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
step 2
Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
step 3
Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
step 4
After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
