SLOW-COOKER LAMB CURRY
This Indian lamb curry recipe is as simple as putting everything in the slow-cooker and forgetting all about it. The meat is cooked along with the wonderful aromatics of curry powder and coconut milk until it's fork-tender.
Provided by Veena Azmanov
Categories Dinner Lunch Main Course
Time 4h10m
Number Of Ingredients 14
Steps:
- Cut the lamb into 2 to 3-inch cubes. Add all ingredients into the slow cooker and combine well.Pro tip - I start with the oil, shallots, ginger, and garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper. Followed by adding the coconut milk, lemon juice, and water- combine well.
- Set the slow cooker on low for 6 to 8 hours OR on high for 4 hours. until the meat is fork-tender. Taste and adjust seasoning. Garnish with cilantro. Pro tip - if possible cook on low for 8 hours, I think the results are amazing.
- In a Dutch oven or heavy bottom skillet, add the oil, and saute the onions until translucent.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
- Add the garlic and ginger and saute a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink Pro tip - sauteing on medium-high heat will sear the meat keeping the juices inside.
- Next, add the curry powder, garam masala, and lemon juice. Season with salt and pepper. Add the coconut milk and water or stock.
- Cover the pot and simmer on low for 1 1/2 to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.Pro tip - if you use a Dutch oven it helps keep moisture inside the pot and you won't need to add more water. Other pots may have more evaporation
- When done taste and adjust the seasoning and consistency. If necessary add more water or turn the heat up to evaporate excess moisture. Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
- Garnish with fresh cilantro or parsley
Nutrition Facts : Calories 196 kcal, Carbohydrate 8 g, Protein 17 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 50 mg, Sodium 355 mg, Fiber 2 g, Sugar 2 g, ServingSize 1 serving
EASY SLOW COOKER LAMB CURRY
Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
Provided by Rob Hughes
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 15
Steps:
- Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
- Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
- Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
- After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER EASY LAMB SHOULDER CURRY
This will knock your socks off - goes well with a decent Shiraz - can be done in a slow cooker or wok.
Provided by robhughes72
Time 9h
Yield Serves 4
Number Of Ingredients 0
Steps:
- Season the lamb with salt and pepper then brown the lamb in a frying pan for 5 - 8 minutes with a little olive oil. Remove the lamb and place in the slow cooker. Add the chopped onions to the frying pan and fry for around 10 minutes. Then stir in the garlic, spices, chillies and tomato puree and fry together for a further 1 minute. Then remove from the frying pan and add to the slow cooker.
- Add a further 200 ml of water to the slow cooker and mix well. Cook on a low heat for at least 6 hours.
- After atleast 6 hours of cooking, add the yogurt and stir well. Replace the lid and cook for a further 1.5 - 2 hours. When the curry is nearly cooked, boil the Jasmin rice as per the packet instructions. Once cooked - scatter the coriander and almond flakes over the curry and serve with the rice.
SLOW COOKER LAMB CURRY - EASIEST EVER RECIPE!
This Slow Cooker Lamb Curry is mixed up in just 5 minutes. This 'fakeaway' also happens to be packed with extra veg and super tasty.
Provided by Sarah Barnes
Categories Main Course
Time 4h5m
Number Of Ingredients 12
Steps:
- Put all of the ingredients in the slow cooker (apart from the mango chutney).
- Cook for 4 - 5 hours on HIGH or 6 - 7 hours on LOW.
- Before serving stir through the mango chutney.
Nutrition Facts : Calories 374 kcal, Carbohydrate 30 g, Protein 37 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 401 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
- Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
- Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
- Slice roast thinly and serve with gravy.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
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