Name: Slow Cooker Lamb Curry
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: Indian
Ingredients: 1 tbsp vegetable oil; 1 lamb shoulder (weighing approx 3 1/3 pounds); 1 large onion (peeled and chopped); 4 cloves garlic (peeled and minced); 2 tsp minced ginger; 1 tsp salt; 2 tbsp garam masala; 2 tbsp curry powder; 1 tsp paprika; 1 tsp cinnamon; 250 ml chicken stock (water plus a stock cube or bouillon for gluten-free is fine); 400 ml tin (14 oz) of chopped tomatoes; 2 tbsp tomato puree (paste for US); 2 tsp sugar; 400 ml (14 oz) coconut milk; 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later); 3 tbsp cornflour (cornstarch) (mixed with 6 tbsp cold water); handful of chopped coriander (cilantro); boiled rice

Description

A rich and flavorful slow cooker lamb curry that’s perfect for a comforting meal.

Ingredients

Scale

1 tbsp vegetable oil
1 lamb shoulder (weighing approx 3 1/3 pounds)
1 large onion (peeled and chopped)
4 cloves garlic (peeled and minced)
2 tsp minced ginger
1 tsp salt
2 tbsp garam masala
2 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
250 ml chicken stock (water plus a stock cube or bouillon for gluten-free is fine)
400 ml tin (14 oz) of chopped tomatoes
2 tbsp tomato puree (paste for US)
2 tsp sugar
400 ml (14 oz) coconut milk
6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
3 tbsp cornflour (cornstarch) (mixed with 6 tbsp cold water)
handful of chopped coriander (cilantro)
boiled rice

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Instructions

Preheat your slow cooker to high.
Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes).
Add in the onion and cook for a further 5 minutes until the onions have softened.
Add in the garlic, ginger, salt, garam masala, curry powder, paprika, and cinnamon. Stir and cook for 1-2 minutes.
Add in the stock, tinned tomatoes, tomato puree, sugar, coconut milk, and cardamom pods.
Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
At the end of the cooking time, remove the lamb and place it on a chopping board.
Spoon off some of the excess fat that has risen to the top (it’s a good idea to leave a bit, as it enhances the flavour of the curry). Remove the cardamom and discard.
If want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring until the sauce is thick enough.
Shred the lamb with two forks and place the meat back in the slow cooker. Give it a stir to cover in the sauce.
Serve over boiled rice sprinkled with some coriander (cilantro).

Notes

This dish is ideal for meal prep as it can be made in advance and reheated.
Consider using a gluten-free stock cube to keep the dish gluten-free.

Prep Time: 20 minutes
Cook Time: 5 hours
Category: Main Course
Method: Slow Cooker
Cuisine: Indian

Nutrition

Serving Size: 1 bowl
Calories: 600
Sugar: 6g
Sodium: 800mg
Fat: 30g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 45g
Cholesterol: 90mg