Slow Cooker Lamb Curry
Delicious fall-apart lamb simmered low and slow in a rich, delicately spiced coconut curry sauce. Every bite bursts with warmth, comfort, and depth of flavor.
Equipment
- 1 Mixing bowl for cornstarch slurry
- 1 Large skillet for searing lamb and sautéing spices
- 1 Slow cooker
Ingredients
Main Ingredients
- 1 tablespoon Vegetable oil for browning the lamb
- 1.5 kg Lamb shoulder cut into chunks
- 1 Large onion chopped
- 4 cloves Garlic minced
- 2 teaspoon Fresh ginger minced
- 1 teaspoon Salt
- 2 tablespoon Garam masala
- 2 tablespoon Curry powder
- 1 teaspoon Paprika
- 1 teaspoon Cinnamon
- 250 ml Chicken stock with stock cube or bouillon
- 400 ml Chopped tomatoes tinned
- 2 tablespoon Tomato puree
- 2 teaspoon Sugar
- 400 ml Coconut milk
- 6 pods Cardamom sewn together for easy removal
- 3 tablespoon Cornflour mixed with 6 tablespoon water
- 1 handful Fresh coriander chopped, for garnish
- Boiled rice to serve
Instructions
Instructions
- Heat the vegetable oil in a large skillet on medium-high heat to sear the lamb.
- Add chopped onion and sauté for about 5 minutes until softened.
- Add minced garlic and ginger. Cook for another minute until fragrant.
- Add garam masala, curry powder, paprika, cinnamon, and salt. Cook for 1-2 minutes stirring continuously.
- Add the lamb chunks to the skillet, browning well on all sides.
- Transfer the lamb and onion-spice mixture to the slow cooker pot.
- Add chicken stock, chopped tomatoes, tomato puree, sugar, coconut milk, and tied cardamom pods. Stir everything together.
- Cover with lid and cook on low for 8 hours or high for 4-5 hours.
- Before serving, mix in cornflour slurry to thicken and sprinkle with chopped coriander. Serve hot with rice or naan.
Notes
Store leftovers in the fridge for 3-4 days or freeze for longer storage. Reheat gently before serving.