Slow-cooker Lamb Curry
Calories: 196kcal
Adjust Servings Here: 8 servings
Description
This Indian lamb curry recipe is as simple as putting everything in the slow-cooker and forgetting all about it. The meat is cooked along with the wonderful aromatics of curry powder and coconut milk until it's fork-tender.
Ingredients
- 2 lbs (900 g) Lamb shoulder cut into large chunks
- 2 tablespoon Cooking oil
- 8 Shallots halved
- 1 tablespoon Ginger grated
- 1 tablespoon Garlic minced
- 4 tablespoon Curry powder
- 1 tablespoon Cayenne powder
- ½ teaspoon Garam masala
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 2 tablespoon Lemon juice
- ½ cup (120 ml) Coconut milk
- ½ cup (120 ml) Water or broth
- ¼ cup Cilantro for garnish
Instructions
Slow cooker
- Cut the lamb into large chunks.
- Add all ingredients into the slow cooker and combine well.
- I start with the oil, shallots, ginger, garlic - combine well.
- Then, add the curry powder, cayenne, salt, and pepper - combine well.
- Next, add the coconut milk, meat, lemon juice, and water. Combine well.
- Set the slow-cooker or crockpot on low for 6 hours or on high for 4 hours until the meat is fork-tender.
- Taste and adjust seasoning.
- Garnish with fresh cilantro.
Stovetop
- Use a heavy bottom saute pan or Dutch-oven.
- Sauté onions in oil for a minute.
- Then, add the garlic and ginger - saute a minute
- Next, add the meat and saute for 2 minutes.
- Then, add the curry powder, garam masala, and lemon juice.
- Season with salt and pepper.
- Add the coconut milk and water.
- Cover and simmer on low for 1 ½ to 2 hours until the meat is fork-tender.
- Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add ¼ to ½ cup water at a time to ensure it has enough liquid to cook.
- Taste and adjust seasoning.
- Garnish with fresh cilantro.
Recipe Notes
Pressure Cooker or Instant Pot Lamb Curry
- The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot.
- You can make this dish using the pressure cooker or IP.
- Follow the stovetop method and pressure cook for 20 minutes
The secret to lamb curry
There are two secrets to making a good lamb curry.- The meat you use to make a lamb or mutton curry is very important. The shoulder or leg is the part of the lamb that gets most exercised which means it's tougher. It takes longer to cook, but also has the opportunity to absorb more flavor. So, don't skip on the slow cooking.
The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot. You can make this dish using the pressure cooker or IP. Follow the stovetop method and pressure cook for 20 minutes. - When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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