Best Lamb And Veggie Curry Slow Cooker And Stove Top Prep Recipes

SLOW-COOKER LAMB CURRY

Steps:

• Cut the lamb into 2 to 3-inch cubes. Add all ingredients into the slow cooker and combine well.Pro tip - I start with the oil, shallots, ginger, and garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper. Followed by adding the coconut milk, lemon juice, and water- combine well.
• Set the slow cooker on low for 6 to 8 hours OR on high for 4 hours. until the meat is fork-tender. Taste and adjust seasoning. Garnish with cilantro. Pro tip - if possible cook on low for 8 hours, I think the results are amazing.
• In a Dutch oven or heavy bottom skillet, add the oil, and saute the onions until translucent.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.
• Add the garlic and ginger and saute a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink Pro tip - sauteing on medium-high heat will sear the meat keeping the juices inside.
• Next, add the curry powder, garam masala, and lemon juice. Season with salt and pepper. Add the coconut milk and water or stock.
• Cover the pot and simmer on low for 1 1/2 to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.Pro tip - if you use a Dutch oven it helps keep moisture inside the pot and you won't need to add more water. Other pots may have more evaporation
• When done taste and adjust the seasoning and consistency. If necessary add more water or turn the heat up to evaporate excess moisture. Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.
• Garnish with fresh cilantro or parsley

LAMB AND VEGGIE CURRY (SLOW COOKER AND STOVE TOP PREP)

Steps:

• Brown the Lamb in 1 1/2 tablespoons Olive Oil.
• Once the Lamb is browned, place in a slow cooker with the Tomatoes, Cumin and Curry. Stir to distribute the spices.
• Add enough Beef Broth to cover the Lamb and cook on low for 6-8 hours.
• Add the Butternut Squash and the Potatoes (and more beef broth, if necessary), 1 hour prior to serving.
• 15 minutes before serving, saute the Pearl Onions, Carrots and Green Beans with the remaining Olive Oil until just tender.
• Add all the slow cooker ingredients and the Peas and mix thuroughly. Check the seasoning and adjust to taste.
• Remove from heat and add the Yogurt.
• Serve with rice and curry extras (coconut, chutney, raisins, peanuts, cilantro -- ).