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Slow-cooked Lamb Curry
Slow-cooked Lamb Curry is a modern British fusion recipe for basic lamb-based curry that's adapted to be cooked slowly in a slow cooker (crockpot). The full recipe is presented here and I hope you enjoy this classic British version of: Slow-cooked Lamb Curry.
prep time
15 minutes
cook time
500 minutes
Total Time:
515 minutes
Serves:
6
Rating: 
Tags : CurrySpice RecipesLamb RecipesBritish Recipes
Slow cookers are convenient and great for stews (I count a curry as a type of stew here). Wonderful for busy working people, you can set it up in the morning and the food is there waiting for you when you come home. Even better it can make your cooking more economical too. Allowing you to use tougher but more flavoursome cuts of meat that come out meltingly tender.
Ingredients:
1.5kg (3 1/3 lbs) lamb, diced
30g (1/4 cup) plain (all-purpose) flour
3 tbsp oil
1 large onion, sliced
10cm (4 in) piece of 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
1tsp paprika
1tsp hot chilli powder
250ml (1 cup) chicken stock
1 cinnamon stick
3 cardamom pods
2 bay leaves
A handful of coriander (cilantro) leaves
Salt to taste
Method:
Fry the lamb: Place lamb in a bowl or ziplock bag, dust with flour and shake off the excess flour. Meanwhile, heat 2 tbsp oil in a large wok or frying pan over high heat. Add the lamb, and fry, stirring occasionally, for 6-7 minutes or until browned all over. (If the pan is small, fry in batches.) Transfer the browned lamb to the slow cooker.
For the Lamb curry: Heat 1 tbsp oil in a frying pan over medium-high heat. Add the onion, ginger and garlic and fry for 2-3 minutes or until lightly browned. Add turmeric, coriander, cumin, garam masala, paprika and red chilli powder. Fry, stirring, for few minutes then pour in the chicken stock. Bring to a boil, cover and simmer for 2 minutes.
Pour this sauce over the lamb in the slow cooker. Add the cinnamon stick, cardamom pods and bay leaves then season with salt. Scatter over the coriander (cilantro) leaves.
Cover slow cooker with its lid and 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.
