Slow-cooked mild lamb curry
Full of spices but mild enough for a family-friendly meal
Serves
4 - 6
Prep Time
15 mins
Cook Time
1 hr
A slow cooked lamb curry that is so simple and full of flavour, you'd be remiss to not give it a go. Incredibly flexible, it can be cooked in the slow cooker, on the stove top or even in the oven if you prefer. Each method is fairly hands off, leaving time to be the best cook here. It's beautifully spiced, but just add more chilli flakes if you want it spicier, or fresh chillis on the side.
This recipe is courtesy of Ashia Ismail-Singer. Photo by Manja Wachsmuth.
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ShareIngredients
700g boneless lamb shoulder
fat removed, roughly diced2-3 Tbsp oil
2-3 medium onions
finely sliced1½ tsp ground cumin
1½ tsp ground coriander
1 tsp turmeric
½-1 tsp chilli flakes
(optional)3-4 garlic cloves
finely chopped1 tsp fresh ginger
finely chopped150-200ml beef or chicken stock
200ml fresh cream
salt and pepper
cooked Basmati rice
wholemeal roti bread
fresh coriander leaves
for garnishraita
for garnish
Method
Heat oil in a heavy-based saucepan or large frying pan with a lid (if using stove top to cook curry).
Add onions and cook until pale and just starting to colour. Add diced lamb and cook until browned.
Add the spices and chilli (if using), garlic and ginger, and cook for a couple of minutes until well combined.
Add stock and cream and season with salt and pepper to taste. Bring to the boil then turn down to a simmer, cover and cook for an hour or until meat is tender.
Alternatively, transfer to a lidded casserole dish and bake in the oven at 150°C for an hour or until meat is tender.
Or cook in a slow cooker on low for 5–6 hours.
Serve with basmati rice and roti.
Garnish with coriander and add a refreshing cucumber raita on the side if desired.
Nutrition Information per Serving (268g)
This nutrition analysis is based on 6 serves and is for the lamb curry only. It doesn't include the coriander, raita, rice or roti to serve.
