Lamb curry – slow cooker recipe

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Lamb curry – slow cooker recipe

Hello friends of Smooth Recipe. Today we are going to make Lamb curry. It’s a slow cooker recipe. This “low and slow” method of cooking the lamb and veg gives meltingly tender results and enriches the spiced coconut sauce with plenty of flavour. So take your time… You can serve it with rice or naan bread

Preparation Time: 15 minutes

Cooking Time: 6 hrs 50 mins

Total Time: 7 hrs and 5 minutes

Servings: 4

Ingredients for Lamb curry – slow cooker

  • 2 x 300g packs diced lamb leg
  • 400g tin chopped tomatoes
  • 400ml light coconut milk
  • 100ml lamb stock
  • 125g spinach
  • 5cm piece ginger, grated
  • 2 tablespoon olive oil
  • 15g fresh coriander, leaves picked and stalks finely chopped
  • 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
  • 4 carrots, thickly sliced
  • 3 garlic cloves, crushed
  • 2 onions, chopped
  • 2 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1 tablespoons garam masala
  • Optional: rice or naan, to serve

Directions for making Lamb curry slow cooker recipe

Heat 1 tablespoon oil in a deep non-stick frying pan over a medium-high heat. Brown the lamb in batches (without overcrowding the pan) for 5-8 mins. Season and transfer to the slow cooker. Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, chopped green chilli, spices and coriander stalks. Stir well and cook for a further 1 min until fragrant. Transfer everything to the slow cooker. Add the chopped tomatoes and lamb stock to the slow cooker and stir to combine. Cook on a low heat for 6 hrs in an slow cooker. After the long wait it’s time to stir in the coconut milk and cook for a further 30 mins. Add the spinach to wilt through 5 mins before serving. Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like.

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