Lamb Curry

Slow Cooker Lamb Curry

Slow Cooker Lamb Curry

Recipe by GeeDeeCourse: MainCuisine: IndianDifficulty: Easy
Servings

4

servings
Prep time

20

minutes
Cooking time

6

hours 

50

minutes
Calories

241

kcal
Total time

7

hours 

10

minutes

A low and slow-cooked lamb and spinach curry, that gives tender meat and a rich spiced coconut sauce with plenty of flavours.

Ingredients

  • 2 tbsp olive oil

  • 600 g diced lamb leg

  • 2 onions chopped

  • 4 carrots thickly sliced

  • 3 garlic cloves crushed

  • 5 cm piece ginger grated

  • 2 green chillies deseeded, chopped

  • 1 tbsp garam masala

  • 1 tsp cinnamon

  • 2 tsp ground cumin

  • 15 g fresh coriander leaves picked and stalks finely chopped

  • 400 g tin chopped tomatoes

  • 100 ml lamb stock

  • 400 ml coconut milk

  • 125 g spinach

  • rice or naan to serve (optional)

Directions

  • Heat half of the oil in a deep non-stick frying pan over medium-high heat.
  • Brown the lamb (in batches if you have to) 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.
  • After 6 hrs stir through the coconut milk and cook for a further 30 mins.
  • Add the spinach to wilt through 5 mins before serving.
  • Scatter with coriander leaves, and serve with plain rice

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