Slow cooker lamb curry – A smarter and easier way to cook delicious lamb curry! Flavored with aromatic spices, this lamb curry is designed to please everyone in the family! Perfect way to enjoy a sumptuous meal even on a hectic day!
I have been making lip-smacking curries in my slow cooker for years. It’s just a fancier and easier version of making a good curry. Although cooking in slow cooker needs a very long time, I’m always excited about the end result. It’s definitely the most delicious way to cook and enjoy food.
Well, without a doubt, I must say that slow cooker is the most efficient way to create easy meals on hectic days. Not to mention the days when you don’t feel like cooking, or maybe even on weekends. This is such a fantastic kitchen equipment that I’ve fallen in love with.
I could go on all day explaining the merits of slow cookers. But for now, let’s just think about this slow cooker lamb curry.
Tender lamb, aromatic spices, and obviously, the entire process of slow cooking makes this curry amazingly delicious.
The lamb diced into bite-sized pieces gets a light coating in flour and then thrown into a heated pan. Once they are browned, transfer to the slow cooker. The sauce is also made separately and added to the lamb.
The sauce is actually the basic version of the classic chicken curry. Brown some chopped onions, sauté ginger and garlic, fry the dry spices- ground turmeric, ground coriander, garam masala and a little red chili powder to spice up the curry, and last of all, add chicken stock to make a thick sauce.
This sauce goes into the slow cooker along with dried bay leaves, cinnamon stick and a few sprigs of curry leaves. Now all you need to do is cook this curry on low for 5-6 hours. Dinner done with less effort!
The best part of this slow cooker lamb curry is that you can substitute lamb with beef or pork. Basically, turn into favorite meat into a delicious curry with this recipe.
So what do you think about this slow cooker lamb curry?
- 1.5 kg lamb, diced
- ¼ cup all-purpose (plain) flour
- 3 tbsp oil
- 1 large onion, sliced
- 10cm ginger, sliced
- 6 garlic cloves, crushed
- 1 tsp ground turmeric (turmeric powder)
- 4 tsp ground coriander (coriander powder)
- 4 tsp ground cumin (cumin powder)
- 1 tsp garam masala
- 1 tsp paprika
- 1 tsp red chili powder
- 1 cup (250 ml) chicken stock
- 1 cinnamon stick
- 3 cardamom pods
- 2 bay leaves
- A handful coriander (cilantro) leaves
- Salt to taste
- Place lamb in a bowl or ziplock bag. Dust with flour. Shake off the excess flour.
- Meanwhile heat 2 tbsp oil in a large wok or frying pan over high heat. Add lamb, and fry, stirring occasionally, for 6-7 minutes or until browned. (If the pan is small, fry in batches).Transfer lamb to the slow cooker. Set aside.
- Heat 1 tbsp oil in a frying pan over medium-high heat. Add onions, ginger and garlic. Sauté for 2-3 minutes or until lightly browned. Add turmeric, coriander, cumin, garam masala, paprika and red chili powder. Sauté, stirring, for few minutes. Add chicken stock. Bring to a boil. Cover and simmer for 2 minutes.
- Transfer the sauce to the slow cooker. Add cinnamon stick, cardamom pods and bay leaves to the slow cooker. Season with salt. Add coriander (cilantro) leaves.
- Cover slow cooker with the lid. Cook on low for 6 to 8 hours or on high for 5 hours.
- Serve this slow cooker lamb curry with rice, roti or parathas.
Like this slow cooker lamb curry recipe? Then join Nish Kitchen on Facebook, Pinterest, Instagram or YouTube. Also, check out:
- Indian style Slow Cooker Pulled Lamb
- Lamb Roganjosh
- Lamb Korma
- North Indian Lamb Curry
- Pulled Lamb Burger