Slow-cooker Lamb Curry

Slow cooked lamb curry in a serving bowl.

Author: Veena Azmanov

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Calories: 10

Adjust Servings Here: 8 servings

Description

This Indian lamb curry recipe is as simple as putting everything in the slow cooker and forgetting about it. The meat is cooked 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 tbsp Cooking oil
8 Shallots halved
1 tbsp Ginger grated
1 tbsp Garlic minced
4 tbsp (25 g) Curry powder
1 tbsp Cayenne powder
½ tsp Garam masala
1 tsp Salt
½ tsp Black pepper
2 tbsp 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 2- to 3-inch cubes. Add all ingredients to the slow cooker and combine well. I start with the oil, shallots, ginger, and garlic and combine them well. Then, add the curry powder, cayenne, salt, and pepper. Add coconut milk, lemon juice, and water and combine well.
2 lbs Lamb shoulder, 2 tbsp Cooking oil, 8 Shallots, 1 tbsp Ginger, 1 tbsp Garlic, 4 tbsp Curry powder, 1 tbsp Cayenne powder, 1/2 tsp Garam masala, 1 tsp Salt, 1/2 tsp Black pepper, 2 tbsp Lemon juice, 1/2 cup Coconut milk, 1/2 cup Water, 1/4 cup Cilantro
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.

Stovetop

In a Dutch oven or heavy-bottom skillet, add the oil and saute the onions until translucent.
Add the garlic and ginger and saute for a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink.
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 to the bottom of the pot. Also, if necessary, add 1/4 to 1/2 cup of water at a time to ensure it has enough liquid to cook.
When done, taste and adjust the seasoning and consistency. If necessary, add more water or turn the heat up to evaporate excess moisture. If you serve it with chapati, naan, or roti, keep it thick. If you serve it with rice, add a little water to make a gravy.
Garnish with fresh cilantro or parsley.

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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