SLOW-COOKER LAM TIKKA MASALA

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Slow-Cooker Lam Tikka Masala image

Make and share this Slow-Cooker Lam Tikka Masala recipe from Food.com.

Provided by The Sharky Chef

Categories     Indian

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 21

900 g lamb
2 large onions
3 shallots
2 large carrots
1 pak choi
12 small new potatoes
5 garlic cloves
400 g chopped tomatoes
4 cm grated gingerroot
3 finger chilies or 3 chiquino chili peppers
15 ounces garam masala, spice
5 ounces smoked paprika
5 ounces ground coriander
5 ounces ground cumin
5 ounces cayenne pepper
5 ounces black pepper
1 knorr lamb stock cube
285 g tikka masala curry paste
450 g tikka masala curry sauce
100 g creamed coconut
4 tablespoons creme fraiche

Steps:

  • Turn on your slow-cooker and set to auto to warm up.
  • Roughly cut the lamb into even chunks removing any excess fat in the process, place in glass dish.
  • Take the knorrr lamb stock cube and dissolve to a liquid in a jug containing 80ml of hot water.
  • Mix all spices together in a small bowl, I recommend using a pestle and mortar.
  • Sprinkle the lamb with the spices mix and rub into the meat unitl it is evenly coated.
  • Pour in the lamb stock and leave to stand.
  • Finely chop 2 large carrots and the Pak choi, add together in a separate bowl or dish.
  • Finely chop the 2 large onions and place in another bowl or dish.
  • Finely chop the 5 cloves of garlic and 3 shallots and add to the onions.
  • Finely chop the 3 chilies ensuring you take out all seeds, unless you like the heat, add together with the onions.
  • Grate 4cm of root ginger and add together with the onions.
  • Heat a frying pan or wok and add olive oil or sunflower oil and set on a high heat.
  • Check the oil is hot and add the onions, garlic, shallots, chilies and root ginger.
  • Add the lamb and stock to the frying pan or wok and fry on heat heat for 7 to 8 minutes.
  • Add the tikka masala curry paste and stir in after 4 minutes.
  • Add 4 spoons of creme fraiche to the frying pan or wok and stir in after 5 minutes.
  • Add 2 sachets (100g) of creamed coconut and stir in after 6 minutes.
  • Whilst the lamb and onions are frying, place the carrots and pak choi in the bottom of the slow-cooker.
  • Once the lamb has been cooked in the pan for 8 minutes, remove and tip straight into the slow-cooker whilst still hot.
  • Pour in the 450g tikka masala curry sauce and stir inches.
  • Set the slow-cooker on low and leave to cook for 7 to 8 hours - Job Done!

Nutrition Facts : Calories 1407.6, Fat 67.4, SaturatedFat 27.4, Cholesterol 160.6, Sodium 266.6, Carbohydrate 171.4, Fiber 59.6, Sugar 15.7, Protein 71.2

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