Slow cooker lamb curry
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Slow cooker lamb curry

By Sara Buenfeld

Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day

  • Prep:10 mins
    Cook:6 hrs
    Plus overnight chilling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 568
  • fat 19g
  • saturates 5g
  • carbs 49g
  • sugars 17g
  • fibre 13g
  • protein 43g
  • salt 1.3g

Ingredients

  • 1 large onion, halved and sliced
  • 3 tbsp Madras curry paste
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 25g red lentils
  • 210g can chickpeas (don’t drain)
  • 1 tbsp grated ginger
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 75g curly kale
  • 2 lean lamb steaks, fat removed, diced (about 240g)
  • cooked brown rice, to serve

Method

  1. Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.

  2. The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

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