Slow Cooked Lamb Curry
found in Mains - Meat Dishes
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Prep: 10 minutes
Cook: 6 hours
Difficulty:
Easy
Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day.
Ingredients
- 1 onion, halved and sliced
- 3 tbsp Madras curry paste
- 400g chopped tomatoes (tinned)
- 2 tsp vegetable bouillon powder
- 25g red lentils
- 210g chickpeas, undrained
- 1 tbsp ground ginger
- 1 tsp cumin seeds
- 1 cinnamon stick
- 75g kale
- 240g lamb leg steaks, fat removed, diced
Directions
1
Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
2
The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
