LAMB CURRY
Incredibly flavorful slow cooker lamb curry is easy to prepare and makes for an amazing, unique Indian-inspired dinner.
Provided by Julia
Categories Main Course
Time 7h45m
Number Of Ingredients 13
Steps:
- In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
- Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes.
- Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
- Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel. There will be a lot of juices in the crock pot. If you'd like to thicken the juice, remove cover of crock pot for the last hour and place on high (leave crock pot uncovered).
- Taste curry for flavor and add more sea salt to taste.
- Serve lamb curry over brown basmati rice with a dollop of plain yogurt on top.
Nutrition Facts : Calories 421 calories, Carbohydrate 6 grams carbohydrates, Fat 22 grams fat, Fiber 1 grams fiber, Protein 48 grams protein, ServingSize 1 of 6, Sugar 3 grams sugar, UnsaturatedFat 0 grams unsaturated fat
SLOW COOKER LAMB CURRY
Easy Crock Pot Lamb Curry is so flavorful, rich, and satisfying!
Provided by Julia
Categories Main Dishes
Time 8h10m
Number Of Ingredients 16
Steps:
- Sauté onion over medium heat with one tablespoon of oil for 5 minutes.
- Add garlic and grated ginger and continue sautéing until onion is translucent and everything is very fragrant, another 2 to 3 minutes.
- Add sautéed onion mixture to your crock pot.
- Add the remaining ingredients, except for the spinach and yogurt, to the crock pot. Stir and put crock pot on low setting
- Cook for 6 hours.
- Just before you're ready to serve, add the baby spinach and yogurt to the lamb curry. Stir and allow to sit until spinach is wilted.
- Serve with saffron rice and enjoy!
Nutrition Facts : Calories 255 calories, Carbohydrate 2 grams carbohydrates, Fat 11 grams fat, Fiber 0 grams fiber, Protein 34 grams protein, ServingSize 1 of 6, Sugar 0 grams sugar, UnsaturatedFat 0 grams unsaturated fat
LAMB CURRY - CROCK POT
Make and share this Lamb Curry - Crock Pot recipe from Food.com.
Provided by Derf2440
Categories Curries
Time 10h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Remove any fat from lamb, cut into 1 inch cubes.
- Place chopped onions in bottom of a 3 1/2 quart crock pot. Top with chopped apple, raisins, and nuts, lay meat cubes evenly over top.
- Mix apple juice with remaining ingredients, pour over meat, cover pot.
- Cook at low setting for 8 to 10 hours, stirring once during last hour.
- Serve over hot cooked rice.
Nutrition Facts : Calories 891.5, Fat 57.4, SaturatedFat 21.9, Cholesterol 210.8, Sodium 269.3, Carbohydrate 37.4, Fiber 4.6, Sugar 24.6, Protein 57.1
SLOW COOKER LAMB CURRY - EASIEST EVER RECIPE!
This Slow Cooker Lamb Curry is mixed up in just 5 minutes. This 'fakeaway' also happens to be packed with extra veg and super tasty.
Provided by Sarah Barnes
Categories Main Course
Time 4h5m
Number Of Ingredients 12
Steps:
- Put all of the ingredients in the slow cooker (apart from the mango chutney).
- Cook for 4 - 5 hours on HIGH or 6 - 7 hours on LOW.
- Before serving stir through the mango chutney.
Nutrition Facts : Calories 374 kcal, Carbohydrate 30 g, Protein 37 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 108 mg, Sodium 401 mg, Fiber 5 g, Sugar 14 g, ServingSize 1 serving
SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES
These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.
Provided by Thedoctor Inthetardis Withrose
Categories World Cuisine Recipes Asian Thai
Time 6h10m
Yield 8
Number Of Ingredients 10
Steps:
- Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
- Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.
Nutrition Facts : Calories 371.4 calories, Carbohydrate 25.2 g, Cholesterol 66.9 mg, Fat 19.6 g, Fiber 5.7 g, Protein 25.7 g, SaturatedFat 12.8 g, Sodium 412.1 mg, Sugar 6.1 g
SLOW COOKER LAMB CURRY
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
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 12
Steps:
- 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.
- The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
Nutrition Facts : Calories 568 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 1.3 milligram of sodium
EASY SLOW COOKER LAMB CURRY
Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
Provided by Rob Hughes
Categories Dinner, Main course, Supper
Time 8h20m
Number Of Ingredients 15
Steps:
- Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
- Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
- Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
- After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium
SLOW COOKER LAMB (OR CHICKEN) KORMA
A mild, rich, creamy curry. This recipe is adapted from "Creamy lamb and almond curry" from Slow Cooking Curry & Spice Dishes (Humphries). Instead of using creme fraiche, I used creamed coconut. Delicious, and the meat just falls apart in your mouth! To grind the almonds, you can use a mortar and pestle.
Provided by joanne.smolka
Categories Curries
Time 3h15m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- Mash the garlic with the ginger and almonds, then mix with 4 tbsp of the water to form a paste.
- Heat the oil in a large frying pan, addd the meat in batches and fry until browned all over. Transfer the meat to the crock pot with a draining spoon.
- Add the onion to the pan and fry, stirring, for 2-3 minutes until turning golden. Add to crock pot.
- Add creamed coconut and water to the pan. Stir the creamed coconut until almost melted, then add the spices and the almond paste and bring to a boil. Season to taste with salt and pepper. Pour into the crock pot, stir, cover and cook on high for 3 hours or low for 6 hours until the meat is really tender.
- Stir in the garam masala, taste and re-season if necessary. Garnish with wedges of lemon and torn coriander leaves and serve with pilau rice and a green salad or other vegetable curry.
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- In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
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