An easy yogurt marinated, mildly spiced, lamb curry cooked in your slow cooker.
4 from 2 votes
Prep Time 15 minutesmins
Cook Time 6 hourshrs
marinade time 2 hourshrs
Total Time 8 hourshrs15 minutesmins
Course Main Course
Cuisine Indian
Servings 6
Calories 433kcal
Ingredients
800gramslamb
For the marinade
300millilitresGreek Yogurt
¾teaspoonturmeric
1tablespoonfresh ginger grated
1tablespoongarlic crushed
½tspsalt
1teaspoonground cumin
2teaspoonground coriander
1teaspoonground mustard seedsideally grind them yourself in a spice grinder
¼tspchilli flakes
For the sauce
2tablespoonvegetable oil
1large onionpeeled and finely chopped
2tspcornflour/cornstarch
1tbspcold water
200mllamb stock
1teaspoongaram masala
½teaspoonfreshly ground black pepper
For the garnish
1green chilli
1 red chilli
20gramsfresh corianderchopped
Instructions
Cut the 800 g (1½ lb) lamb into large pieces (approximately 5cm (2in) pieces
In a non-metallic dish mix300 ml (1⅓ cups) yogurt, ¾ tsp turmeric, 1 tbsp grated ginger and 1 tbsp garlic crushed to a paste with ½ tsp salt, 1 tsp ground cumin, 2 tsp ground coriander, ¼ tsp of chilli flakes and 1 tsp of ground mustard seeds.
Add the lamb and mix with the marinade. Leave the lamb to marinate for as long as possible preferably overnight. Or at least until you chop and cook the next batch of ingredients.
Heat 2 tbsp of oil in a non-stick saucepan or your metal slow cooker pot. Add the onion and fry gently until the onions are soft and brown, around 6-7 minutes.
Add the meat, and its marinade and stir-fry over a low heat for 3 minutes.
Add the lamb stock and place the metal pot in the slow cooker or spoon the lamb mixture into your ceramic slow cooker pot.
Mix the 2 tsp of cornflour (cornstarch) with 1 tbsp of cold water. Add this to the slow cooker and cook on LOW for 6 hours or on HIGH for 3 hours.
Before serving stir in the garam masala and the black pepper; check and adjust the seasoning.
Garnish with coriander and sliced chillies and serve with basmati rice, naan and raita.