Slow cooker lamb curry
Serves 4
Easy
Prep:
Cook: -
Use stewing beef chunks or diced chicken thigh in place of lamb if you like to make this curry – just remember to adjust the cooking times accordingly
Skip to ingredients
Units:
- 3 tbsp sunflower or vegetable oil
- 1 large onionfinely sliced
- 3 garlic clovescrushed or finely grated
- thumb-sized piece of gingerpeeled and grated
- 100g madras curry paste(see tip, opposite)
- 600g lamb shoulderor neck fillet, trimmed and cut into 3-4cm chunks
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 300ml lamb or chicken stock
- 1 cinnamon stick
- 1 bay leaves
- 100ml natural yogurtplus extra to serve
To serve
- small bunch of corianderroughly chopped
- steamed basmati rice
- naans
Nutrition: Per serving
- kcal569
- fat40g
- saturates13g
- carbs15g
- sugars12g
- fibre4g
- protein35g
- salt1.24g
Method
step 1
If your slow cooker has a sauté function, heat the oil directly in the pot. Or, heat in a frying pan over a medium heat. Fry the onion for 8-10 mins until golden. Stir in the garlic and ginger, and cook for 1 min. Stir in the curry paste and cook for 1-2 mins more until fragrant. Add the lamb and tomato purée, season and stir to coat.
step 2
If you used a pan, tip everything into the slow cooker. Add the tomatoes, stock, cinnamon stick and bay leaves, then stir. Cover and cook on low for 7-8 hrs or on high for 3 hrs 30 mins-4 hrs, with the lid ajar for the final hour, until the lamb is fork-tender. Remove the cinnamon and bay. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. While simmering, stir in the yogurt. Season to taste. Ladle into bowls, scatter over the coriander and serve with more yogurt, some rice and naans.
