Description
Succulent lamb curry delivers a rich, aromatic journey through Indian culinary traditions, blending tender meat with complex spices. Slow-cooked perfection promises a comforting meal you’ll savor with each delightful, warmly spiced bite.
Ingredients
Scale
Protein:
- 600 grams (1.32 pounds) diced lamb leg
Vegetables:
- 2 onions, chopped
- 4 carrots, thickly sliced
- 3 garlic cloves, crushed
- 5 centimeters (2 inches) ginger, grated
- 2 green chillies (1 chopped, 1 sliced)
- 125 grams (4.4 ounces) spinach
- 400 grams (14 ounces) tin chopped tomatoes
Spices and Liquids:
- 2 tablespoons olive oil
- 1 tablespoon garam masala
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- 15 grams (0.5 ounces) coriander (leaves and stalks separated)
- 100 milliliters (3.4 fluid ounces) lamb stock
- 400 milliliters (13.5 fluid ounces) coconut milk
Serving Suggestion:
- Rice or naan
Instructions
- Sear lamb pieces in a hot skillet until golden brown on all sides, creating a rich caramelized exterior that locks in flavor.
- In the same skillet, sauté chopped onions and carrots until translucent, releasing their natural sweetness and developing a robust base for the curry.
- Introduce minced garlic, fresh ginger, diced chillies, and aromatic spices, stirring quickly to prevent burning and allow the spices to bloom and release their intense fragrance.
- Transfer the spice-infused vegetable mixture and browned lamb into the slow cooker, ensuring even distribution of ingredients.
- Pour crushed tomatoes and savory stock over the meat and vegetables, creating a deep, liquid foundation for the curry.
- Set slow cooker to LOW temperature and allow the curry to simmer gently for 6 hours, tenderizing the lamb and melding complex flavors.
- During the final 30 minutes of cooking, stir in creamy coconut milk, which will add richness and smooth out the curry’s intense spice profile.
- Fold fresh spinach leaves into the curry just moments before serving, allowing them to wilt slightly and contribute a vibrant green color.
- Serve the aromatic lamb curry piping hot, accompanied by fluffy rice or warm, pillowy naan bread to soak up the luxurious sauce.
Notes
- Ensure lamb is browned thoroughly to develop deep, rich flavor and seal in juices before slow cooking.
- Sauté spices with aromatics like onions and garlic to release their essential oils and maximize taste complexity.
- Coconut milk added near end prevents separation and maintains creamy, smooth texture of the curry sauce.
- Consider reducing cooking liquid if sauce seems too thin by removing lid during final hour of cooking to allow natural reduction.
- Prep Time: 15 minutes
- Cook Time: 6 hours 31 minutes
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 4
- Calories: 493 kcal
- Sugar: 8 g
- Sodium: 210 mg
- Fat: 33 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 110 mg