Mobile-nav
Menu
Bbc-logo Starburst Visit Homepage >

Slow cooker lamb curry

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.

Suggested recipes from this collection...