Slow cooker lamb curry recipe
- 1½ tsp coriander seeds
- 1½ tsp cumin
- ½ tsp mustard seeds
- ¼ tsp black peppercorns
- ½ tsp cayenne powder
- ½ tsp turmeric
- 2 cloves garlic, minced
- 2 tsp fresh ginger, grated
- 2 tbsp white vinegar
- 1 tsp chilli flakes, optional
- 1/4 cup plain flour
- 1kg diced lamb
- 2 tbsp olive oil
- 1 large brown onion, chopped
- 1 tin Carnation light evaporated coconut milk
Mix all spices and the white vinegar in a mortar and pestle and bash all seeds until the mix resembles a paste.
Place lamb in a zip lock bag. Add the flour, seal the bag and shake until lamb is well-covered with flour.
Heat 1tbsp olive oil in a frying pan and then add lamb, brown in batches and transfer into slow cooker.
Keep the frying pan hot, add the other tablespoon of oil and soften the onions. Add the spice mixture and cook off all spices. Add evaporated coconut milk and simmer.
Transfer to slow cooker and cook on low for 4+ hours.
- If you don’t have the time or inclination to make your own curry paste, you could use a Madras curry paste plus 1 tsp freshly grated ginger and 1 extra garlic clove.
- My kids loved this curry – all the spices become very mellow with the slow cooking so it’s not too spicy for little mouths. The lamb also becomes super-soft and melt-in-the-mouth with the slow cooking. Bliss!
- This served our family plus a generous leftover lunch for hubby.
- Try not to be tempted to turn up the heat on your slow cooker to get it cooked quicker as the evaporated milk will separate - it will taste fine, just won't look attractive!
- This recipe was created by Melissa Klemke for Kidspot, New Zealand’s best recipe finder.