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
- Marinate the lamb in the yoghurt, salt and turmeric for 1-2 hours
- 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!)
- 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)
- 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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