Slow cooker lamb curry

Curry recipes Sep 19, 2021

  • Serves 4
  • 15 mins to prepare and 6 hrs 50 mins to cook
  • 451 calories / serving
  • Dairy-free

Ingredients

  • 2 tbsp olive oil
  • 2 x 300g packs diced lamb leg
  • 2 onions, chopped
  • 4 carrots, thickly sliced
  • 3 garlic cloves, crushed
  • 5cm piece ginger, grated
  • 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
  • 1 tbsp garam masala
  • 1 tsp cinnamon
  • 2 tsp ground cumin
  • 15g fresh coriander, leaves picked and stalks finely chopped
  • 400g tin chopped tomatoes
  • 100ml lamb stock
  • 400ml light coconut milk
  • 125g spinach
  • rice or naan, to serve (optional)

Directions

  1. In a deep nonstick frying pan, heat 1 tablespoon of oil over medium-high heat. Brown the lamb in batches for 5-8 minutes (avoid overloading the pan).
  2. Season with salt and pepper and place in the slow cooker.
  3. Cook the onions and carrots in the remaining oil in the pan for 10 minutes over medium heat, until softened.
  4. Combine the garlic, ginger, chopped green chili, spices, and coriander stems in a large mixing bowl.
  5. Cook for another minute, stirring constantly, until aromatic. Place all of the ingredients in the slow cooker.
  6. Stir together the chopped tomatoes and lamb stock in the slow cooker. Cook for 6 hours on low heat.
  7. Cook for another 30 minutes after adding the coconut milk. 5 minutes before serving, add the spinach to wilt through.
  8. Serve with rice or naan, if desired, and garnish with sliced chilli and coriander leaves.

Tip: Are you running low on ingredients? To make this meal even easier, use a ready-made curry paste. 4 tbsp rogan josh curry paste in place of the garlic, ginger, chopped chilli, dried spices, and coriander stalks: add in step 2 when the onions and carrots have softened, simmer for 1 minute, then move everything to the slow cooker and continue with the recipe.

Tags

Master Chef

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