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Slow cooker Lamb Curry

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Lamb curry enthusiasts, brace yourselves for a culinary journey that marries convenience with rich, aromatic flavors. In this slow cooker lamb curry recipe, we unveil the secrets to achieving a delectable dish that warms both the heart and the belly, making it an ideal companion for those chilly evenings.

Selecting the Perfect Lamb Cut for a Curry:

Embarking on this culinary adventure necessitates choosing the right cut of lamb, and we highly recommend opting for lamb on the bone. The bone-in lamb imparts a unique and delightful flavor to the curry, while the slow-cooking process ensures that the meat attains a melt-in-your-mouth tenderness that is simply irresistible.

For this recipe, we specifically recommend using lamb shoulder, although alternatives such as a half shoulder, leg of lamb, or lamb shanks are equally fitting, depending on your preferences and the scale of your curry endeavor.

Ingredients Needed:

Lamb – Opt for lamb stew meat, lamb shanks, or lamb shoulder steaks for a succulent outcome.

Onions & Garlic

Olive Oil

Spices – Curry powder, ground coriander, cumin, salt & pepper.

Canned Tomatoes

Chicken Stock

Greek Yogurt

Lemon Juice

Tips for Success

Choose any cut of meat, but the shoulder is highly recommended. Request your butcher to cut it up for added convenience.

Avoid excess liquid. The slow cooker’s magic lies in retaining the meat’s juices, resulting in a flavorsome, non-watery curry.

Set the slow cooker to high for 6-8 hours, adjusting based on meat quality. Lamb’s forgiving nature ensures tenderness, even with extended cooking.

Recipe Variations:

Feel free to elevate your lamb curry experience by incorporating additional ingredients. Potatoes, cauliflower, peas, or green beans can seamlessly join the ensemble. Add potatoes or cauliflower during the lamb reincorporation or introduce frozen green beans or peas in the final 15 minutes of cooking.

Make Ahead and Storage Wisdom:

This slow-cooked lamb curry, a testament to timeless culinary artistry, graciously keeps in the refrigerator for up to five days. As time elapses, its flavors deepen, creating a curry masterpiece. Additionally, you can freeze this curry for up to three months, allowing the essence of this dish to endure.

Answering Your Culinary Queries – FAQs

Can I make it dairy-free?

Certainly! Substitute 1/2 cup of coconut milk for yogurt to create a dairy-free version.

Can I use other meats besides lamb to make this curry?

Absolutely. The recipe’s versatility welcomes beef, chicken, or pork as delightful alternatives.

Slow cooker Lamb Curry

0.0 from 0 votes
Recipe by admin Course: MainCuisine: Indian, North Indian
Servings

6

servings
Prep time

10

minutes
Cooking time

6

hours 
Calories

296

kcal
Total time

6

hours 

10

minutes

This slow cooker lamb curry recipe gives you tender, fall apart meat that’s full of flavor!

Ingredients

  • 3 pounds bone-in (or 2 pounds boneless) American lamb stew meat, lamb shanks, and/or lamb shoulder steaks

  • 2 Tablespoons extra virgin olive oil

  • 2 medium onions, minced

  • 4 cloves garlic, minced

  • 2 Tablespoons curry powder

  • 1 Tablespoon ground coriander

  • 1 Tablespoon cumin

  • 1 teaspoon kosher salt

  • 1 cup crushed tomatoes

  • 1 cup bone broth (or chicken stock)

  • 1/2 cup Greek yogurt

  • Salt and pepper (to taste)

  • Juice of a lemon

  • For Serving:
  • Basmati rice

  • Yogurt

  • Cilantro

  • Tomatoes and Cucumbers

Slow Cooker Directions:

  • Heat olive oil in a large skillet; brown lamb on all sides. Transfer to slow cooker.
  • Sauté onions, garlic, and curry powder until softened; add to the slow cooker.
  • Add remaining ingredients (except yogurt) to the slow cooker. Cook on LOW for 6 hours.
  • Stir in yogurt, season to taste, and serve with basmati rice, yogurt, and cilantro.

Notes

  • If you desire spiciness, add cayenne pepper.

Nutrition Facts

  • Calories: 296kcal
  • Carbohydrates: 11g
  • Protein: 33g
  • Fat: 13g
  • Saturated Fat: 4g
  • Cholesterol: 93mg
  • Sodium: 608mg
  • Potassium: 719mg
  • Fiber: 2g
  • Sugar: 5g
  • Calcium: 84mg
  • Iron: 5mg

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