Easy slow cooker lamb curry

curry easy gluten free indian iron lamb slow cooker

N/A

Source

Ingredients

650g lamb shoulder, cut into large chunks

2 tbsp rapeseed oil

2 onions, roughly chopped

5 garlic cloves, crushed

5cm piece of ginger, grated

2 tsp cumin

2 tsp garam masala

1 tsp cinnamon

1 tsp chilli powder (mild or hot)

1 green chilli, deseeded if you don’t like it hot, chopped

1 tbsp tomato purée

300g Greek yogurt

1 small bunch coriander, chopped

2 tbsp toasted flaked almonds

rice, to serve

Method

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.