Slow cooker lamb curry
A simple and tasty curry with lamb that takes care of itself in the slow cooker.
| Servings | 4 Portions |
| Tags | Chilipepper | Family Dinner | Indian | Lamb | Main Course | Slowcooker |
| Prep Time | 15 min |
| Rest Time | 5 min |
| Cook Time | 360 min |
A simple basic recipe for lamb curry in the slow cooker. Like any other recipe, you can add lots of additional ingredients, but I think this is a good base recipe to start with. I usually pick up this recipe if I have got hold of lamb meat at extra price or similar and then I possibly add things that happen to be in the fridge for variety over time.
The recipe contains minimal preparation (fry the meat and onions) but don't skip them. Throwing the meat and onions raw directly into the slow cooker will work, but it will negatively affect the end result.
A good tip if you use fresh coriander for garnish is to cut off the green and soft stems and chop them finely to add directly to the pot before serving for even more coriander flavour.
Examples of things I sometimes add:
- Red pepper
- Zucchini (may become slightly watery)
- Coconut milk/coconut cream (max 2 dl and can sometimes be a little watery)
- Mustard seed (approx. 1 tablespoon)
- Fenugreek (max one pinch)
Ingredients
Directions
- Heat half the oil in a frying pan (medium-high temp) and fry the lamb in batches until it gets a little colour. Put the fried meat in the slow cooker.
- While the meat is frying, prepare the other ingredients. Peel and finely chop the onion, garlic and chilli. Finely grate the ginger. Peel and cut the carrots into large, irregular pieces. Measure out the dry spices.
- Pour the rest of the oil in the same frying pan now on medium heat and fry the chopped onion until translucent. Add sliced garlic, finely chopped chilli and finely grated ginger and fry for a minute. Then pour the onion mixture over the meat in the slow cooker.
- Add the dried spices, crushed tomato, water and stock cube.
- Stir the ingredients in the slow cooker and put the lid on.
- Cook the curry on low temperature, 6 hours.
- Before serving - mix in the spinach to the hot curry and let it stand for 5 minutes.
- Season with salt.
- Serve with naan and/or rice. Garnish with chilli and coriander.
Nutrition Facts*
| Total | Serving | 100 g | |
|---|---|---|---|
| Energy | 1596.15 kcal | 399.04 kcal | 90 kcal |
| Carbohydrates | 86.55 g | 21.64 g | 4.88 g |
| Fat | 86.37 g | 21.59 g | 4.87 g |
| Protein | 130.53 g | 32.63 g | 7.36 g |
| Sugar | 50.72 g | 12.68 g | 2.86 g |
| Salt | 7.98 g | 2 g | 0.45 g |
* The nutritional information provided is approximated and calculated using the ingredients available in the database. Info will vary based on cooking methods and brands of ingredients used.I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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Drygast
Foodie, amateur cook, software developer, dog owner and generic old guy.
