Simple Slow Cooker Lamb Curry

Simple Slow Cooker Lamb Curry

This Simple Slow Cooker Lamb Curry is so quick, easy and a firm family favourite in our house. You hardly have to cook anything , just chuck it all on the slow cooker, mix it up and then leave it to slow cook.

Ingredients

• Approx 1.5 Kg of either Mutton or Lamb diced including the bone (You can use leg or shoulder)
• 2 Med sized Onions finely sliced
• 3 Tblspoons of Cooking Oil
• 3-4 Tblspoons of Yoghurt
• 200 – 250g Tomato Passata
• 50g water (Optional)
• 1 x Tblspoon of tomato puree
• Chilli/Ginger/garlic paste (Whizz all of the below into a paste)
  • 2-3 fresh green chillies (depends on ow hot your chillies are and how hot you like your curry!)
  • 6-8 Cloves of Garlic
  • 1 Large thumb of ginger

Spices

• 1-2 tsp of Salt
• 1 tsp turmeric
• 4 tsp’s of Ground coriander and Cumin
• 1 tsp of ground fennel seeds
• 1- 1 ½ tsp of salt
• ½-1 tsp of red chilli powder
• 1 tsp of Maniben’s Family Garam Masala (add at the end of cooking)
• Large handful of roughly chopped coriander
• 1-2 Tablespoons of Meat Masala (this can be shop bought or try to grind your own – see my recipe below)

 Equipment

• Slow Cooker (I have a Crockpot)
• (or alternatively you could do this in the oven on a low temp and cover tightly with foil)

 Method

1. Marinate the lamb in the yoghurt, salt and turmeric for 1-2 hours
2. Fry the thinly sliced onions in a tablespoon of oil until softened and brown with the Chilli, Ginger and chilli paste (this is the only real cooking you will need to do!)
3. Now throw all the of the ingredients into your slow cooker with your marinated lamb and give it a good mix. (Except the fresh coriander and Garam masala). Set to Med/High setting and cook for 6-8 hours. (15mins from the end add in the Garam masala)
4. Serve with Rice, Naans, tomato salad and a nice yoghurt Raita

If you want to try and grind your own Meat Masala see below:

Maniben’s Family Meat Masala Recipe

• 2 TBLSp of Cardomans
• 5 TBLSp of Cloves
• ½ TBLSp Black Pepper
• 4 TBLSp Fennel Seeds
• ½ Crushed Nutmeg
• 2 Pcs of Cinnamon

Roast all the above spices in a Dry heated non stick frying pan. Let them cool down then whizz into a fine powder.

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