Slow cooker lamb curry


Serves 4

500g stewing lamb

60g plain yoghurt

1 tsp turmeric
1 tsp salt

4 tbsp olive oil
1 onion, finely chopped
4 garlic cloves, crushed

5cm piece of ginger, grated

1 chilli, finely chopped
2 tbsp garam masala
½ tbsp chilli powder
1 tbsp dried coriander
1 tsp fennel seeds
200g tomato passata

100ml water
Salt and black pepper
1 tbsp fresh coriander, chopped

To serve:

Boiled rice
Natural yoghurt

Naan bread, warmed

  1. In a large bowl, combine the lamb, yoghurt, turmeric and salt. Stir together and place in the fridge for 30 minutes.
  2. Heat one tablespoon of olive oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes. Add the garlic, ginger and chilli and cook for 2-3 minutes longer until the onions are soft and golden brown.
  3. Place the marinated lamb in the bowl of a slow cooker and add the onion mixture, the remaining olive oil and the garam masala, chilli powder, coriander, fennel, passata and water. Season with salt and pepper.
  4. Stir to combine well, then cook on high for 3-4 hours or on low for 6-8 hours, until the lamb is very tender.Scatter with fresh coriander and serve with rice, a dollop of yoghurt and warm naan.

Per serving 433kcals, 25.1g fat (5.7g saturated), 13.3g carbs (2.1g sugars), 38.3g protein, 2.1g fibre, 0.693g sodium