A dish serving slow cooker lamb curry

Slow cooker lamb curry

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(11 ratings)

Prep: 10 mins Cook: 6 hrs Plus overnight chilling

Easy

Serves 2

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

Nutrition and extra info

  • Freezable

Nutrition: Per serving

  • kcal568
  • fat19g
  • saturates5g
  • carbs49g
  • sugars17g
  • fibre13g
  • protein43g
  • salt1.3g
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Ingredients

  • 1 large onion, halved and sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 75g curly kale
  • 2 lean lamb steaks, fat removed, diced (about 240g)
  • cooked brown rice, to serve

Method

  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.

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

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Comments, questions and tips

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blackie
23rd Feb, 2018
2.55
Followed the recipe but found the end result had far too much liquid it also seemed to be lacking a bit of something too Far better slow cooker curries on here
EvanH
29th Jan, 2018
5.05
Really good slow cooker dish. Worked well with no pre-cooking. I got everything mixed together the night before and cooked for 9 hours on low. I tripled the ingredients for my 6.5l slow cooker which was perfect because we now have lots left over to freeze. I used a mild curry paste. Very tasty and pretty healthy I think!
BB06
25th Oct, 2017
5.05
Extremely tasty! I left this on low for much longer than the 6 hours as I work 9-5 but the results were great. Will make this again.
janetnick
18th Oct, 2017
5.05
Very easy and tasty. Fairy spicy but we like that. Have now made this twice. The second time softened the onions and let them cool before adding to marinade as they didn't really cook properly when added raw. Very generous portion fed us both for two nights.
Cake Job's picture
Cake Job
14th Feb, 2018
I made this last night and chilled in the fridge over night. I am cooking for 4 so I doubled the ingredients. I did find I needed to add a bit more water than the recipe says - but this is because I have done similar dishes before and the meat was a bit dry. It's currently cooking and will have had about 10 hours on low by the time it gets eaten but it already looked and smelled divine! If it is a bit watery as a result of my safeguarding, I'll add another tsp of Vegetable bouillon powder. It will be a bit too spicy for me but have some plain yogurt on hand as I am cooking for heat lovers!
ermintrude75
5th Nov, 2017
3.8
I don't have the space to put a slow cooker pot in the fridge overnight - how essential is this step? (Didn't mean to click a star rating but can't remove it...)
goodfoodteam's picture
goodfoodteam
8th Dec, 2017
Thanks for your question. I'm afraid we're too late but for future reference, it's important to put the slow cooker pot in the fridge to keep everything fresh.
goodfoodteam's picture
goodfoodteam
9th Nov, 2017
Thanks for your question. It does give the ingredients a chance to start marinating and also gives you the opportunity to get ahead but it's no problem to omit this step if necessary.
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