Slow cooker lamb curry
Use stewing beef chunks or diced chicken thigh in place of lamb if you like to make this curry – just remember to adjust the cooking times accordingly
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Prep:20 mins
Cook:8 hrs
- Serves 4
- Easy
Nutrition per serving
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kcal 569
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fat 40g
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saturates 13g
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carbs 15g
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sugars 0g
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fibre 4g
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protein 35g
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salt 1.24g
Ingredients
- 3 tbsp sunflower or vegetable oil
- 1 large onion , finely sliced
- 3 garlic cloves , crushed or finely grated
- thumb-sized piece of ginger , peeled and grated
- 100g madras curry paste (see tip, opposite)
- 600g lamb shoulder or neck fillet, trimmed and cut into 3-4cm chunks
- 2 tbsp tomato purée
- 400g can chopped tomatoes
- 300ml lamb or chicken stock
- 1 cinnamon stick
- 1 bay leaves
- 100ml natural yogurt , plus extra to serve
- small bunch of coriander , roughly chopped
- steamed basmati rice
- naans
Method
If your slow cooker has a sauté function, heat the oil directly in the pot. Or, heat in a frying pan over a medium heat. Fry the onion for 8-10 mins until golden. Stir in the garlic and ginger, and cook for 1 min. Stir in the curry paste and cook for 1-2 mins more until fragrant. Add the lamb and tomato purée, season and stir to coat.
If you used a pan, tip everything into the slow cooker. Add the tomatoes, stock, cinnamon stick and bay leaves, then stir. Cover and cook on low for 7-8 hrs or on high for 3 hrs 30 mins-4 hrs, with the lid ajar for the final hour, until the lamb is fork-tender. Remove the cinnamon and bay. Once cooled, will keep frozen for up to three months. Defrost thoroughly before reheating until piping hot. While simmering, stir in the yogurt. Season to taste. Ladle into bowls, scatter over the coriander and serve with more yogurt, some rice and naans.
