A delicious crockpot curry requiring minimal effort (my favourite kind of meal!)
I know it’s still summer (just), but my love for crockpot meals, curries and other warming dishes doesn’t go away just because of a little heat! Am the only person making fish pie, slow-cooked ribs and lamb curry right now?
Generally I do like to eat with the seasons, but England in the summer? We rarely get the consistent weather for overloading on salads and BBQ food.
I made this curry last week, and we ate it on a dark and miserable evening. The perfect match for a belly-warming meal.
It’s pretty similar to my crockpot butter chicken recipe, but using a half shoulder of lamb – instead of chicken breast – changes the taste and texture completely. It was gobbled up in no time by the whole family.
And when I say gobbled up, I mean practically inhaled. Chris and I actually had to have a word with the kids about their shocking lack of table manners (both kids and table covered in curry sauce!!). We threatened to send my daughter to finishing school – which, instead of a punishment, she found really exciting. Then we had to break it to her that she wouldn’t be going to finishing school. Don’t you just hate it when punishment threats backfire? Like when you threaten them with no telly, and you regret that hour of peace later on when they’re covering every carpet in the house with toys whilst yelling at each other?
She was so gutted that we ended up creating our own finishing school at home. Cue two children walking around with books on their heads and sticking their little fingers out whilst drinking pretend tea.
I thought that was going to be the end of it, until Gracey requested a ‘proper posh meal with lots of knives and forks’. I’m such a sucker for that kind of thing, I actually agreed.
So Saturday resulted in a 7 course dinner with us all dressed up to the nines, drinking wine (ok, ginger ale) and enjoying the entertainment (Lewis’ robot dancing).
Great fun, but a million times for effort than this crockpot curry. I guess I’ll just have to put up with two grubby children and a table cloth covered in orange-coloured-sauce spots when I make it…..
- 1 tbsp. vegetable oil
- ½ lamb shoulder - knuckle end, weighing approx 1kg
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 large piece of ginger (about the size of your thumb), peeled and finely chopped
- 1tsp salt
- 2tbsp garam masala
- 2tbsp curry powder
- 1tsp paprika
- 1tsp cinnamon
- 1cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
- 2 tins (400ml/14oz each) of chopped tomatoes
- 2tbsp tomato puree
- 2tsp sugar
- 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
- 120ml (1/2 cup) cup double/heavy cream
- Handful of chopped coriander to serve
- Preheat your slow cooker to high.
- Heat the oil in a large pan (or your slow cooker pot (<--affiliate link) if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes). Add in the onion and cook for a further 5 minutes until the onions have softened.
- Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
- At the end of the cooking time, spoon off any excess fat that has risen to the top. Remove the cardomon and discard. Remove the lamb and place on a chopping board. Shred the lamb with two forks and place the meat back in the slow cooker. Stir in the cream and allow to heat through.
- Serve over rice sprinkled with some coriander