Slow cooked mild lamb curry recipe

Slow cooked mild lamb curry recipe

This is an excellent, easy curry that will appeal to those in the family who don’t want or can’t eat hot, spicy foods (like my kids).

You can cook it on the stove, or in an oven or slow cooker.

Serves 4-6

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Ingredients

2-3 tbsp oil (optional)

2-3 small/medium onions, finely chopped

700g boneless lamb shoulder (fat removed), roughly chopped into bite-sized chunks

1½ tsp ground cumin

1½ tsp ground coriander

1 tsp ground turmeric

1/2-1 tsp chili flakes (optional)

3-4 cloves garlic, peeled and finely chopped

1 tsp finely chopped fresh ginger

150ml – 200ml chicken or beef stock (depending on how much gravy you want)

200 ml cream

Fresh coriander leaves for garnish (optional)

Method

1. Heat the oil in a heavy-bottomed pan or large frying pan (with a lid, if using the hob to cook curry). Add the onions and cook until pale and just beginning to color.
2. Add the diced lamb and cook until browned. Add the cumin, coriander, turmeric and chili (if using), garlic and ginger and cook for a few minutes.
3. Add the stock and cream (except when using a slow cooker – see below) and season with salt and pepper. Bring to a boil, then bring to a boil, cover and cook for an hour or until meat is tender.
4. You can also transfer to a covered casserole dish and bake in the oven at 150C for an hour or until the meat is tender.
5. If using a slow cooker, cook on low for 5-6 hours and add the cream 20-30 minutes before the end of cooking.
6. Serve with basmati rice and naan or roti. Garnish with coriander and add a refreshing cucumber raita if desired.