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: 504kcal
Equipment
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
- Mix all the ingredients together in the slow cooker, apart from the spinach, if using.
- 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.
- 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. Increase or reduce the amount of curry paste you add according to your own taste.
Nutrition
Serving: 1 | Calories: 504kcal | Carbohydrates: 14g | Protein: 27g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 110mg | Sodium: 103mg | Potassium: 752mg | Fiber: 4g | Sugar: 7g | Vitamin A: 4416IU | Vitamin C: 22mg | Calcium: 99mg | Iron: 4mg
