Lamb curry cooked in slow cooker.
You can have Lamb curry cooked in slow cooker using 18 ingredients and 7 steps. Here is how you achieve that.
Ingredients of Lamb curry cooked in slow cooker
- Prepare of Lamb leg & Shoulder mix cut small (on the Bone) or prefer you can do boneless I buy at butchers around 2lbs in weight.
- It’s 3 tbsp of oil sunflower /vegetable.
- Prepare 4 of Whole black peppercorns.
- It’s 1/2 of small bit cinnamon stick.
- You need 2 of cloves.
- You need 2 of cardamom whole.
- It’s 2 of dried bay leaves.
- Prepare 3/4 tin of chopped tomatoes or passata.
- It’s 1 of potatoe cut into quarters but not a essential ingredient it’s on preference.
- It’s of Chilli powder 1 tsp or to taste.
- It’s 1 1/2 tsp of Cumin powder.
- You need 1 1/2 tsp of Coriander powder.
- You need 1/4 tsp of Hardar/Tumeric.
- It’s 1 tsp of salt or to taste.
- You need 3 tsp of Garlic & Ginger paste.
- You need 1 tsp of green chilli paste or to taste.
- It’s of Coriander fresh to garnish.
- You need of Garam masala 1/2 tsp at end.
Lamb curry cooked in slow cooker instructions
The pan of the slow cooker you can use on the stove.
Heat oil and whole spices for couple of minutes then add the chopped onions and brown till light brown.
Add tomatoes or passata (I prefer passata) and all the spices and the garlic and ginger and green chilli paste.
Normally when you cook on the stove you would need to let the tomatoes and spices cook but as this is going in the slow cooker you can just add the lamb (potatoes also at this point if you want them) & put it straight into the slow cooker.
Add 1 cup of water mix and set your slow cooker. On high for 4 hrs/medium for 6/low for 8hours depending on you time.
I normally do 6 hours on medium. And I stir half way through.
Finally add the coriander and Garam masala.. serve hot with rice naan or chappati.
