Slow Cooker Lamb Curry, Couldn’t Get Simpler

I made this one in the slow cooker, but a covered thick bottom pan should work as well. thick bottom pan will take lesser time but you will have to spend more of your time in checking on it. For the time saving reasons, I consider slow cooker as one of my smartest buys so far. 

Like most of the recipes on this blog, this curry too is versatile and multiuse. It can be eaten with bread on day 1 and converted to biryani the next. Usually leg of lamb is 5 pounds, so this recipe can actually last for 3 meals for 2 people. If reduced on pan to non-sauce version, can be used as a sandwich or tortilla stuffing. 

For the curry you will need: 

  • Leg of lamb, deboned and remove as much skin as possible.
  • 2 onions, cut into thin slices or finely chopped
  • 8 cloves garlic, crushed
  • 1/2″ ginger, crushed
  • 1/2 tsp turmeric
  • 1 tsp salt
  • 3 tsp garam masala
  • 2 tbsp flat red crushed chili pepper
  • 1 tsp oil
  • 3 tbsp yogurt
  • 1 cup water

Method: 

  1. If you find the lamb gummy then you may soak it over night in salt water. Drain the brine and wash the lamb to use it for the curry.
  2. Heat the oil in a pan add red chili peppers first.
  3. When you can smell the pungentness of red chili peppers then add onion, garlic and ginger.
  4. Turn it for a while on medium heat. When Onion turns translucent and starts to brown, add garam masala and turmeric. When this mix is throughly mixed and you can smell the garam masala, take the mix off the heat. Add water and blend it in a food processor to form a smooth paste.
  5. Mix the paste well with yogurt and salt.
  6. Place the lamb in a slow cooker and add the mix to it. Add the water too.
  7. Let it cook for 6 or 8 hours, based on how much time you have and when you want to eat it.
  8. When cooked, if you think curry is too liquid you may reduce it in a pan, by heating it on simmer.
  9. Enjoy it with warm bread or rice.

Thing to remember/ to be careful about: 

  • When you fry onion and garlic, please be patient. Uncooked onion may not taste nice in this.
  • You must separate the entire meat with tongs or forks, otherwise it may form a dense mass the next day.

 

 

2 comments

  1. Ivan says:

    OK, I’m hungry now!

Questions, comments, complements?

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