Last week was national curry week, so it would have been rude not to make one! I had done an online shop and ordered some diced lamb so I thought I would test out making a curry in the slow cooker. Curry is one of my favourite meals and it’s such a go to comfort thing for me. I can’t think of a curry I don’t like and just love spicy food. Spice makes the meal far more interesting and it’s a great thing to cook for hours so it’s full of flavour and the meat is super tender.
Slow cooked lamb is delicious, it absorbs whatever flavour you cook it in and melts in the mouth. Usually, I go for creamier curries and never bother with the rice. I would rather have potatoes and naan bread or something similar. But this time, I thought I would try to recreate something similar to a Roagn Josh, that’s rich, full bodied and full of tomatoes and spice. The slow cooker is my new best friend and I will definitely be cooking more things in there in the near future – in particular this curry again as I think it was the best one I have done so far. Although, I will go easier on the spice next time as it was very hot! This recipe serves 6.
Prep time: 10 minutes.
Cooking time: 6-8 hours.
- 700g diced lamb/ beef.
- 2 medium brown onions sliced.
- 2 tsp lazy garlic.
- 2 tsp lazy ginger.
- 3 red chillis sliced.
- 1 green pepper sliced.
- 250g fresh tomatoes quartered.
- 1 tin of chopped tomatoes.
- 2 tbsp tomato puree.
- 200ml passata.
- 2 tsp mustard seeds.
- 2 tsp cumin seeds.
- 1 tbsp ground cumin.
- 1 tbsp chilli powder.
- 2 tbsp medium curry powder.
- 1 tbsp ground tumeric.
- 1 tsp paprika.
- 1 tsp garam masala.
- 1 tbsp ground chilli.
- 1 tsp ground coriander.
- Freshly chopped coriander to serve.
- Firstly, turn your slow cooker on low and allow it to heat up.
- Next, in a large frying pan, heat up some oil. Coat the lamb in seasoned flour and brown the meat in batches before adding to the slow cooker.
- Then, using the same frying pan, fry the mustard seeds, cumin seeds, onion, garlic, chilli and ginger for 10 minutes until they begin to soften. Next, add them to the beef in the slow cooker.
- Lastly, in the frying pan, fry off all the spices together, other than the fresh coriander. Cook for a couple of minutes and then add to the slow cooker. Stir the spices through the lamb thoroughly.
- Add the tomatoes, chopped tomatoes and passata to the meat and a little water to cover the meat if needed. Stir through and leave to cook for at least 6 hours, stirring occasionally.
- Half an hour before serving, turn on high to thicken the sauce and serve with homemade bombay potatoes and fresh coriander.