Slow Cooker Sunday – Authentic Lamb Curry (20 May 2012)

by mediocremum on 20/05/2012

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If you fancy joining into Slow Cooker Sunday, where we share our favourite recipes but don’t have a blog you can always email it to me, like Indie (@leightonsopt) did, or you can leave your recipe in the comment section.  I can’t wait to try this one, especially the Cumin Infused Rice with Peas.  Thanks for sharing it with us.

New slow cooker purchased! Here is my contribution to #scsunday. I made this last night and let it cook overnight. The smell in the house was amazing, although my wife felt we had just woken in a curry house!!’

Ingredients 

  • 600g Diced lamb
  • 2tsp oil and a little butter
  • 2 medium onions
  • 5 cloves Garlic chopped
  • 1 can chopped tomatoes
  • 1 tsp turmeric
  • 1 inch grated ginger
  • 2 green chillies
  • 1 ½ tsp salt
  • 5 tsp garam masala
  • 1 handful coriander chopped
  • 2 handfuls of yellow lentils
  • 3 cups of boiled water
  • Juice of ½ lime

Method

  1. Firstly fry the lamb gently on a medium heat until it is browned. Place in a colander to remove excess fat.
  2. Fry onions, salt and garlic in the oil & butter until really well browned.
  3. Add ginger, chillies, turmeric & garam masala and fry for a couple of minutes – add water if the mixture begins to dry.
  4. Add the tomatoes and coriander and cook for 2 minutes.
  5. In the slow cooker add the lentils, meat and then the curry mixture.
  6. Add the boiled water
  7. Cook on low for 8 hours
  8. Add lime juice ½ hour before the end of cooking.

This can be served with plain basmati rice, naan or…….

Cumin infused rice with peas

  1. Using a teaspoon of oil & a knob of butter fry 1 tsp of cumin seeds, when they are sizzling add a sliced onion & 1 tsp salt. Fry gently until the onions are softened and translucent.
  2. Add 2 handfuls of frozen peas and 2 cups of washed basmati rice, turn up the heat and stir-fry for 3-4 mins.
  3. Add 3 cups of cold water and bring to the boil, the stir well.
  4. Reduce the heat to low, cover and cook for 15-20 mins or until the water has evaporated.
  5. Loosen with a fork and transfer to a serving dish.

For more of our favourite slow cooker recipes click here.

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{ 4 comments… read them below or add one }

1 Aly May 21, 2012 at 3:27 pm

I’ve booked marked two of those recipes.I have another pudding for you next week that my 9 year old son made yesterday afternoon.

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2 lamb chop May 21, 2012 at 4:51 pm

I love your recipe, but I don’t have a slow cooker.

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3 Niki May 22, 2012 at 2:30 pm

Looks good ;)

Reply

4 Amber December 24, 2012 at 1:45 am

Simple and excellent

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