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Slow cooker lamb curry New-recipe-icon

Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day

  • Prep: 10 mins
    Cook: 6 hrs
    Plus overnight chilling
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 568
  • Carbohydrates 49
  • Saturated Fat 5
  • Sugar 17
  • Protein 43
  • Fat 19
  • Fibre 13
  • Salt 1.3

Nutrition per serving

  • Calories 568
  • Carbohydrates 49
  • Saturated Fat 5
  • Sugar 17
  • Protein 43
  • Fat 19
  • Fibre 13
  • Salt 1.3

Ingredients

  • 1 large onion, halved and sliced
  • 3 tbsp Madras curry paste
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 25g red lentils
  • 210g can chickpeas (don’t drain)
  • 1 tbsp grated ginger
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 75g curly kale
  • 2 lean lamb steaks, fat removed, diced (about 240g)
  • cooked brown rice, to serve

Method

  1. Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.

  2. The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

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