Slow Cooker Lamb Curry | Video
The slow cooker version of the classic Indian lamb curry is perfect for busy days!
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Servings
Ingredients
- 1.5 kg lamb diced
- ¼ cup all-purpose flour plain flour
- 3 tablespoon oil
- 1 large onion sliced
- 10 cm ginger sliced
- 6 garlic cloves crushed
- 1 teaspoon ground turmeric turmeric powder
- 4 teaspoon ground coriander coriander powder
- 4 teaspoon ground cumin cumin powder
- 1 teaspoon garam masala
- 1 teaspoon paprika
- 1 teaspoon 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
Instructions
Fry lamb:
- Place lamb in a bowl or ziplock bag. Dust with flour. Shake off the excess flour.
- Meanwhile heat 2 tablespoon 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.
Lamb curry:
- Heat 1 tablespoon 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.
Video
Nutrition
Serving: 1g | Calories: 641kcal | Carbohydrates: 7g | Protein: 63g | Fat: 61g | Saturated Fat: 23g | Polyunsaturated Fat: 33g | Cholesterol: 199mg | Sodium: 152mg | Fiber: 2g | Sugar: 2g