My fridge is finally free of leftovers and I have a need to make warming dishes to help ward off freezing cold, icy days. Curries are just what is needed. Bring on my slow cooker lamb curry, which is also packed with vegetables to make it go further and add loads of goodness.
You don’t need a spice cupboard filled to the rafters to make this curry, just ground cumin, coriander, turmeric and garam masala. Then you’ll also need fresh onions, garlic, ginger (can be replaced with lazy ginger in a jar) and a red chilli (can also be replaced with lazy red chilli in a jar), which are staples I usually have on hand. And once you have the spices in you can make lots of different curries too. I like to make my curry sauce in a pan first to ensure that it is thick and not watery, and that the spices are fried off to release their flavours. I used the same technique for my slow cooker vegetable curry too. If you make my slow cooker chicken pasanda you can even just throw all the ingredients in if you are short on time, it still works well.
The lamb pieces are so tender from the long slow cooking, they melt in the mouth. The flavours of the curry spices combine and develop too during the long cooking time, making a lovely rich flavour. It is also even better reheated the next day when the flavours have mingled even more.
A delicious warming lamb curry cooked in your slow cooker.
- 4 small onions sliced
- 2 tsp vegetable oil
- 2 cloves garlic crushed
- 2 cm piece fresh ginger grated
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1 tsp garam masala
- 1 red chilli chopped finely, I remove the seeds
- 1 400 g tin chopped tomatoes
- 1/4 can cold water
- salt to taste
- 550 g lamb neck fillet diced in cubes
- 75 g mange tout
- 100 g broccoli
- fresh coriander, to serve chopped
Heat the oil in a wok or frying pan and fry the onions for 2-3 minutes. Add the garlic and ginger and fry for another minute or two.
Add the spices and red chilli and fry for another minute or two, then add the tin of chopped tomatoes and water and bring to the boil. Turn down to a simmer and cook until the sauce has thickened, and most of the water has evaporated. Add salt to taste.
Once the sauce has thickened, transfer it to your slow cooker pot.
In the same wok or pan, fry the lamb cubes for 4-5 minutes (no need to add any more oil) until brown all over.
Add the lamb and vegetables to the slow cooker pot, stir to combine, and cook for 4-5 hours on high or 7-8 hours on low.
Garnish with fresh coriander and extra red chilli, if you like, and serve with basmati rice.
Pin for later!
Slow Cooked Challenge for January 2017
If you are not familiar with the Slow Cooked Challenge, it is a monthly blog challenge dedicated to making recipes using a Slow Cooker/Crockpot or by slow cooking in the oven, aga or other slow method of cooking. This month the theme is OPEN, any kind of slow cooked recipe is welcome! Let’s see what healthy and warming recipes you are making this month to keep cosy.
If you would like to take part, then please:
- Make your recipe in your Slow Cooker or other slow cooking method and post a photograph and the recipe, or a link to a recipe, on your blog
- Link to Farmersgirl Kitchen and BakingQueen74
- Use the Slow Cooked Challenge logo (above) in your post
- If you use Twitter, tweet your post with @FarmersgirlCook @BakingQueen74 and use #SlowCookedChallenge and we will re-tweet it to our followers AND post your picture on the dedicated Pinterest Board.
- A round up of all the entries will be posted on the host’s blog.
- Please do not publish recipes from cookbooks on your blog without permission, they are copyright.
- If you are using recipes from another website, please link to the recipe on the website rather than publishing the recipe.
- One entry per blog.
- Recipes must be added to the linky by the 28th of each month and a round up will be posted on the host blog.