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Slow cooker lamb curry

A dish serving slow cooker lamb curry

Slow cooker lamb curry

Name: Slow cooker lamb curry
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Yield: 2
Ingredients: 1 large onion halved and sliced; 3 tbsp Madras curry paste; 400g can chopped tomatoes; 2 tsp vegetable bouillon powder; 25g red lentils; 210g can chickpeas (don’t drain); 1 tbsp grated ginger; 1 tsp cumin seeds; 1 cinnamon stick; 75g curly kale; 2 lean lamb steaks fat removed, diced (about 240g); cooked brown rice to serve

Sara Buenfeld

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Serves 2

Easy

Prep: 10 mins

Cook: 6 hrs

Plus overnight chilling

A star rating of 4.6 out of 5.125 ratingsRate

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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

Freezable

Egg-free

High-protein

Nut-free

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Ingredients

Nutrition

Units:

MetricUS

1 large onion

halved and sliced
3 tbsp Madras curry paste
400g can chopped tomatoes
2 tsp vegetable bouillon powder
25g red lentils
210g can chickpeas

(don’t drain)
1 tbsp grated ginger
1 tsp cumin seeds
1 cinnamon stick
75g curly kale
2 lean lamb steaks

fat removed, diced (about 240g)
cooked brown rice

to serve

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Nutrition: Per serving

kcal568
fat19g
saturates5g
carbs49g
sugars17g
fibre13g

high
protein43g

high
salt1.3g

Method

step 1

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.
step 2

The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

Recipe from Good Food magazine, October 2017

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A star rating of 4.6 out of 5.125 ratings

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