Slow Cooker Lamb Curry
Slow cooker lamb curry is melt in the mouth tender and full of flavour. Serve with rice or naan bread.
Servings: 4
Calories: 530kcal
Ingredients
- 600 g lamb diced
- 2 onions chopped
- 3 garlic cloves crushed
- 1 tbsp fresh ginger grated (or 1tsp ground ginger)
- 6 tbsp. curry paste*
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 4 tbsp. tomato puree
- 400 g tomatoes fresh or tinned
- 1 vegetable stock cube dissolved in 50ml hot water
- A handful of baby spinach optional
Instructions
- 1. Mix all the ingredients together in the slow cooker, apart from the spinach, if using.
2. Set off on low for 6-8 hours, or until the lamb is soft and tender. If you are adding spinach, lift the lid and stir in and leave to cook for a further 20 minutes.
3. Serve with rice and naan bread.
Notes
Curry Paste - you can use your favourite curry paste for this, madras is a popular one with lamb, but if it’s too hot, use a milder one such as korma. You can also make your own curry paste if you have the time or inclination! Increase or reduce the amount of curry paste you add according to your own taste.
Nutrition
Serving: 1 | Calories: 530kcal | Carbohydrates: 19g | Protein: 40g | Fat: 32g | Saturated Fat: 13g | Polyunsaturated Fat: 16g | Cholesterol: 146mg | Sodium: 826mg | Fiber: 4g | Sugar: 7g
