Easy slow cooker lamb curry
Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
- Prep:20 mins
Cook:8 hrs
- Serves 4
- Easy
Nutrition per serving
- kcal 624
- fat 48g
- saturates 20g
- carbs 11g
- sugars 8g
- fibre 3g
- protein 36g
- salt 0.5g
Ingredients
- 650g lambshoulder, cut into large chunks
- 2 tbsp rapeseed oil
- 2 onions, roughly chopped
- 5 garlic cloves, crushed
- 5cm piece of ginger, grated
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp chilli powder(mild or hot)
- 1 green chilli, deseeded if you don’t like it hot, chopped
- 1 tbsp tomato pure?e
- 300g Greek yogurt
- 1 small bunch coriander, chopped
- 2 tbsp toasted flaked almonds
- rice, to serve
Method
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.
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 pure?e and fry together for 1 min more. Add everything to the slow cooker.
Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further 1½ to 2 hrs on low. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.