EASY SLOW COOKER LAMB CURRY
Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
Provided by Rob Hughes
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
SLOW COOKER LAMB CURRY
Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 12
Steps:
- Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
- The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
Nutrition Facts : Calories 568 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 1.3 milligram of sodium
SLOW COOKER EASY LAMB SHOULDER CURRY
This will knock your socks off - goes well with a decent Shiraz - can be done in a slow cooker or wok.
Provided by robhughes72
Time 9h
Yield Serves 4
Number Of Ingredients 0
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.
LAMB AND VEGGIE CURRY (SLOW COOKER AND STOVE TOP PREP)
Make and share this Lamb and Veggie Curry (Slow Cooker and Stove Top Prep) recipe from Food.com.
Provided by rturner
Categories Curries
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 13
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 -- ).
Nutrition Facts : Calories 355.5, Fat 17.5, SaturatedFat 5.5, Cholesterol 61.5, Sodium 441.9, Carbohydrate 27.1, Fiber 5, Sugar 10.6, Protein 23.5
SLOW COOKER LAMB CURRY
Categories Lamb
Number Of Ingredients 15
Steps:
- Place all ingredients, except cilantro and coconut milk in slow cooker and cook on low for 5 to 7 hours. Stir in coconut milk and serve over rice, topped with cilantro.
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