Slow Cooker Lamb Curry (Lamb Bhuna)

4.93 from 14 votes

Slow Cooker Lamb Curry (Lamb Bhuna)

A delicious warming lamb bhuna curry cooked in your slow cooker, packed with vegetables and with a thick spiced sauce. Adjust the spice level to suit your household.

Course Main Course

Cuisine British, Indian

Prep Time 20

Cook Time 5

Total Time 5 20

Servings

Calories 280kcal

Author Lucy Allen | BakingQueen74

Ingredients

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
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

UK Measurements - US Measurements

Instructions

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.
4 small onions, 2 tsp vegetable oil, 2 cloves garlic, 2 cm piece fresh ginger
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.
2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground turmeric, 1 tsp garam masala, 1 red chilli, 400 g tin chopped tomatoes, 1/4 can cold water, salt
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.
550 g lamb neck fillet
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.
75 g mange tout, 100 g broccoli, fresh coriander, to serve
Garnish with fresh coriander and extra red chilli, if you like, and serve with basmati rice.

Nutrition