Easy Slow Cooker Welsh Lamb Curry from My Fussy Eater



Method

  1. Plug in your slow cooker and let it warm up with the lid off.
  2. Heat the oil in a large frying pan and and add in the diced onion. Cook for 2-3 minutes until starting to soften.
  3. Add the garlic, curry powder, ground coriander, ground cumin and paprika and cook for another couple of minutes, stirring all the spices into the onions.
  4. Transfer this mixture into the slow cooker and then add the lamb chunks to the frying pan.
  5. Fry the lamb for 4-5 minutes until all the sides have browned, then add to the slow cooker along with any cooking juices.
  6. Add the lamb stock, tinned tomatoes, coconut cream and tomato puree to the slow cooker. Give it all a good stir with a spoon and pop the lid on.
  7. Cook on high for 2 hours and then reduce to low and cook for a further 1 hour. Alternatively you can cook on low for 4-5 hours.
  8. Serve with boiled rice, fresh coriander and a squeeze of lime juice.

See more of Ciara's recipes at: https://www.myfussyeater.com/recipes/

Recipe Information

Serves 5
Calories kcals
Cooking Time

Ingredients

  • 1 tbsp vegetable oil
  • 1 medium white onion, diced
  • 2 cloves of garlic, crushed
  • 1 tbsp medium curry powder
  • 1/2 tbsp ground coriander
  • 1/2 tbsp ground cumin
  • 1/2 tbsp smoked paprika
  • pinch of salt and pepper
  • 800g lamb shoulder, diced into bite sized pieces
  • 1 tin chopped tomatoes
  • 100ml lamb stock
  • 3 tbsp coconut cream
  • 2 tbsp tomato puree

Nutrition Information