This slow cooker lamb curry is pretty much a dump and cook kinda dinner. You can add everything to your slow cooker and come home to your house smelling of curry and a delicious dinner ready to eat by evening. Because this curry is slow cooker, the cut of meat you use doesn’t matter as much. But I really love using shoulder to make lamb curry. It has some fat, tender meat and enough bones to give this curry what it needs. And yes, don’t get rid of the bones. They stew and add to the curry so totally worth keeping some.
Ingredients1 kg/ 2.2 pounds Lamb Shoulder, cut into pieces
1/2 cup Yogurt
1 teaspoon Turmeric
1 teaspoon Salt
1 tablespoon + 3 tablespoons Oil
1/2 cup chopped Onion
1 tablespoon chopped Garlic
1 teaspoon chopped Ginger
2 Green Chillies/ Serrano Peppers, finely chopped
2 tablespoons Meat Masala (store bought meat curry powder)
1 tablespoon Red Chilli Powder
2 tablespoons Coriander Powder
1 teaspoon Garam Masala Powder
1 teaspoon Fennel (Saunf)
1/2 teaspoon Salt
1 1/2 cups Tomato Puree (Tomato Passata)
3/4 cup Water
Chopped coriander or cilantro for topping
Method* Marinate the lamb in yogurt, turmeric and salt and set aside for half an hour.
* In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
* In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water.
* Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice/ parathas/ naan.