Easy slow cooker lamb curry

Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender

Prep:20 mins
Cook:8 hrs

Serves 4
Easy

Nutrition per serving

kcal 624
fat 48g
saturates 20g
carbs 11g
sugars 8g
fibre 3g
protein 36g
salt 0.5g

Ingredients

650g lambshoulder, cut into large chunks
2 tbsp rapeseed oil
2 onions, roughly chopped
5 garlic cloves, crushed
5cm piece of ginger, grated
2 tsp cumin
2 tsp garam masala
1 tsp cinnamon
1 tsp chilli powder(mild or hot)
1 green chilli, deseeded if you don’t like it hot, chopped
1 tbsp tomato pure?e
300g Greek yogurt
1 small bunch coriander, chopped
2 tbsp toasted flaked almonds
rice, to serve

Method

Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato pure?e and fry together for 1 min more. Add everything to the slow cooker.
Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further 1½ to 2 hrs on low. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.