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A dish serving slow cooker lamb curry

Slow cooker lamb curry

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A star rating of 4.7 out of 5.78 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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

  • Freezable
Nutrition: Per serving
HighlightNutrientUnit
kcal568
low infat19g
saturates5g
carbs49g
sugars17g
fibre13g
protein43g
salt1.3g
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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

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.

Goes well with

Recipe from Good Food magazine, October 2017

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Overall rating

A star rating of 4.7 out of 5.78 ratings
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