Lamb curry recipe slow cooker

Lamb curry recipe slow cooker

I love to eat lambs, in fact my whole family does. I don’t look to those recipes that take hours to make because I hardly meet free time and if I have I like to spend those quality time with my family and friends.

The lamb curry recipe slow cooker is always have been my favorite and I tried out to cook it in various ways and believe me this lamb curry recipe slow cooker is really a super tasty lamb dish.

If your target is to cook something that don’t demand your quality time then go ahead and learn this lamb curry recipe slow cooker that is super easy to make and gives a wonderful taste.

Lamb curry recipe slow cooker
by Swati M.

Lamb curry recipe slow cooker

  • Course Dinner
  • Cuisine Amercian
  • Keyword Lamb curry recipe slow cooker

If you think of the most comfort food you can cook and serve to your family then lamb curry recipe slow cooker always come at first sight. The slow cooked lamb curry is a recipe that takes a lot of spices and herbs to make and fits on a day when you want to eat something very delicious.

Print
Prep Time 20 minutes
Cook Time 3 hours 30 minutes
Total Time 3 hours 50 minutes
Servings 4 People
Calories 379 kcal

Ingredients

  • 2 lbs or 500 gram of mutton/lamb
  • 7 oz or 200 gram of baby potatoes halved
  • 3 medium-sized onions finely chopped
  • 1 tablespoon of ginger garlic paste
  • 3 green cardamoms
  • 4 cloves
  • 1 inch cinnamon stick
  • 2 bay leaves
  • 1 large tomato blanched
  • 1 teaspoon of ground cumin
  • 1 teaspoon of Kashmiri red chilli or paprika powder
  • 1/2 teaspoon of turmeric powder
  • 1 teaspoon of red chilli powder
  • 1 teaspoon of garam masala or allspice powder
  • 1 1/2 teaspoon of coriander powder
  • 2 tablespoon of mustard or olive oil
  • Salt to taste

Instructions

  1. Take a heavy bottom pan and heat oil on medium flame. Add the baby potatoes to the pan and stir fry until the baby potatoes turn golden brown from all sides. Shift the baby potatoes to the bowl and set it aside.

  2. In the same pan add green cardamoms, cloves, cinnamon stick and bay leaves. Roast it with the remaining oil until an aromatic smell starts coming from the spices.

  3. Add the chopped onions to the pan and on medium flame fry until onions turn golden brown in color. Add the ginger garlic paste to the pan and stir fry for 15 to 20 seconds or until raw smell goes out.

  4. Add the tomatoes to the pan and cook until tomatoes become mushy. It will take approximately 6 to 8 minutes.

  5. Add ground cumin, Kashmiri red chilli or paprika powder, turmeric powder, red chilli powder, garam masala or allspice powder and coriander powder. Mix it nicely and wait until oil starts separating from sides. Stir occasionally.

  6. Add lamb pieces and on medium flame cook it for next 5 to 6 minutes. stir-fry

  7. Cook the mutton/lamb for 2 to 3 hours on high flame and for 4 to 5 hours on slow flame. Stir occasionally. Add the baby potatoes and mix in the gravy slowly. If you want to make thinner gravy then you can add a cup of lukewarm water. Garnish it with chopped coriander leaves.

If you blanch the tomatoes it will save your cooking time otherwise you have to cook an additional 5 minutes.

It is all up to you what kind of lamb/mutton you wish to use. There is nothing wrong in choosing boneless pieces or bone pieces.

Many people like to eat lamb/mutton with thick gravy. The consistency of gravy is always in our hand. In this recipe, we can add a little more onions to make the gravy thick.

Many people like the taste generated from the spices but at the time of eating it feel annoying to eat the whole spices. The best thing to be done here is to discard the whole spices once they add the flavor the spices.

However, we didn’t discard them in this dish because I like to eat them. It depends on person to person taste.

There is no issue at all while choosing the perfect mutton/lamb cut. You can use your desired mutton/lamb cuts. It is always good if you choose mutton/lamb pieces that have fat intact. It really enhances the taste of the dish.

The use of tomatoes, onions, and ginger garlic are just to make gravy but what added the flavor and taste is the spices that we used in the dish. You can add a few more spices like mace, star anise, ratanjosh, nutmeg, black cardamom, etc,

When you are cooking lamb/mutton curry you have endless variations that you can do with your dish.

It is purely an Indian dish and if you go to old Delhi you will see there is a different technique to make this same lamb/mutton curry. They shallow fry the onions then rest it for a few hours. Later, crush and make a fine paste and add to the mutton dish at the very end just 5 minutes prior to the doneness of the recipe.

People had sheer luck to meet a perfect lamb/mutton although you can avail fresh meat for a perfect meat, you really need to go to the village.

Why am I saying this?

There is no rocket science to understand that lamb/mutton that grows up in farmhouse does not have as good taste as compared to those who eat and chew green grasses.

A lamb or mutton (male) that is 10 kilogram of weight and eats green grasses gives a perfect taste when it is cooked. How would you realize if it is what you are after?

The idea is very simple if you look at the meat it will be hard red in color. Similarly, a mutton/lamb grows up in farm looks pinking in color but never bloody red. This is an easy catch for anybody!

I will request you to go ahead and make this recipe but I would recommend going for slow cooking that will take your complete 4 hours. But everyone knows if it is cooked slowly then it gives a tremendous taste.

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