Best Easy Lamb Curry Recipes

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

EASY LEFTOVER LAMB CURRY

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

EASY LAMB CURRY

Steps:

• Mix together the garlic, ginger and salt in a bowl.
• Then add in the yoghurt, chilli and lamb.
• Leave for 15 minutes.
• Blitz the nuts in a food processor until ground to a paste.
• Take a large frying pan or wok and heat the oil.
• Add the onions and stir until they turn golden.
• Add the spices.
• Lift the meat out of its marinade and add to the pan.
• Stir well until the meat is seared.
• Add the marinade and meat stock.
• Bring to a boil, then lower heat and cook until the lamb is done.
• Add the nut paste and coconut milk.
• Heat through and serve over rice, with a side dish such as naans or poppadums with chutney.

QUICK AND EASY LAMB CURRY

Steps:

• 1. Heat oil in Dutch oven, over medium-high. Saute onion and garlic for 10 minutes.
• 2. Add turmeric, chilli flakes, curry powder, coriander, cumin and tomato paste; cook 1 minute, stirring.
• 3. Stir in lamb, tomatoes, lemon juice, coconut milk and cilantro. Cover and simmer 30 minutes.
• 4. Season with salt and pepper, if needed. Serve with rice.

SLOW COOKER EASY LAMB SHOULDER CURRY

Steps:

• Season the lamb with salt and pepper then brown the lamb in a frying pan for 5 - 8 minutes with a little olive oil. Remove the lamb and place in the slow cooker. Add the chopped onions to the frying pan and fry for around 10 minutes. Then stir in the garlic, spices, chillies and tomato puree and fry together for a further 1 minute. Then remove from the frying pan and add to the slow cooker.
• Add a further 200 ml of water to the slow cooker and mix well. Cook on a low heat for at least 6 hours.
• After atleast 6 hours of cooking, add the yogurt and stir well. Replace the lid and cook for a further 1.5 - 2 hours. When the curry is nearly cooked, boil the Jasmin rice as per the packet instructions. Once cooked - scatter the coriander and almond flakes over the curry and serve with the rice.