Indian-Style Slow-Cooked Lamb Curry
Indulge in the rich, aromatic flavours of our Indian-style slow-cooked lamb curry. Perfectly spiced and meltingly tender, this dish combines succulent lamb with a vibrant tomato-based sauce infused with a harmonious blend of traditional spices. Ideal for a comforting dinner or a special occasion, this curry is all about bold flavours and slow-cooked perfection.
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Servings: 6 people
Ingredients
- 2 brown onions, roughly chopped
- 4-6 cloves garlic, peeled
- 1- inch piece of ginger, peeled and roughly chopped
- 400 ml tin chopped tomatoes
- 400 ml chicken stock, made with one stock cube mixed with boiling water
- ½ teaspoon ground cinnamon
- ½ teaspoon curry powder
- 1 teaspoon ground cumin
- ½ teaspoon turmeric
- 400 ml coconut milk
- 2 tablespoons dark soy sauce
- 750 g leg of lamb, diced
- Spinach, a couple of handfuls
- 1 bunch fresh coriander, chopped
For serving (Optional)
- 100 g Greek yoghurt
- 6 naan bread (homemade or shop bought)
Instructions
- Prepare the Base: In a food processor, combine onions, garlic, and ginger with 250ml of water. Blend until smooth. Transfer to a large pot.
- Cook the Base: Simmer the mixture on low heat for 15 minutes with the lid on. Remove the lid, add a tablespoon of vegetable oil, and increase the heat to medium-high. Cook until it turns a deep golden brown.
- Brown the Lamb: Add lamb to the pot, stirring well to coat with the onion mixture. Cook until the lamb starts to color (about 8-10 minutes).
- Add Spices and Liquids: Add tinned tomatoes, chicken stock, cinnamon, curry powder, cumin, and turmeric. Bring to a boil, then reduce to a simmer. Cover and cook for 45 minutes, stirring occasionally.
- Final Touches: Stir in coconut milk and soy sauce once the lamb is tender. Bring it back to a simmer. Turn off the heat, add spinach, cover, and let sit for 5 minutes to wilt the spinach. Top with the fresh chopped coriander and serve over rice with naan bread.
Slow Cooker Method:
- Prepare and Cook the Base: Follow steps 1 and 2 of the stovetop method. Once the base is golden brown, transfer it to the slow cooker.
- Combine Ingredients: Add the lamb, tinned tomatoes, chicken stock, and spices to the slow cooker.
- Slow Cook: Cook on low for 6-7 hours or on high for 3-4 hours, until the lamb is tender.
- Add Final Ingredients: Stir in coconut milk, soy sauce, and spinach. Cover and let sit for an additional 10 minutes before topping with fresh chopped coriander serving.
Notes
- Spice Adjustments: Feel free to adjust the spice levels to suit your taste. Adding a bit more curry powder or cumin can enhance the flavour.
- Serving Suggestions: This curry pairs wonderfully with basmati rice or naan bread.
- Storage: Leftover curry can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
Nutrition
Calories: 286kcal | Carbohydrates: 12g | Protein: 21g | Fat: 18g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 52mg | Sodium: 593mg | Potassium: 654mg | Fiber: 2g | Sugar: 4g | Vitamin A: 89IU | Vitamin C: 10mg | Calcium: 58mg | Iron: 5mg
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