Slow-cooker Lamb Curry

I fancied a curry, but needed something I could pop in the slow cooker all day whilst doing other things. So I adapted a recipe for Seyal Gosht from "50 Great Curries of India" by Camellia Panjabi - by simply throwing everything together and slow cooking.

It turned out deliciously spicy, and was really easy to prepare. I will definitely be making this again!

• 1 tin tomatoes
• 1/4 cup yoghurt
• 3-4 garlic cloves, pureed
• a knob of fresh ginger (about 2cm long), pureed
• 1 medium onion, finely chopped
• 1 tsp ground cumin
• 1 tsp chilli powder
• 2 tsp ground coriander
• 1/2 tsp ground turmeric
• 1 tsp salt
• 300g-500g diced stewing lamb
• 1 tbsp vegetable oil
• 2 bay leaves
• 3 cloves
• 3 green cardamon
• 1 black cardamon
• 1 piece cinnamon bark
• 6 black peppercorns
• 1 blade of mace

Combine tomatoes, yoghurt, ginger and garlic puree, onion, cumin, chilli, coriander, turmeric and salt into a paste. Mix the diced lamb into the paste.

Put the oil into your slow cooker and switch it on to heat. Add the remaining whole spices, and then pour in the lamb and tomato yoghurt mixture, spreading it out evenly. Leave to cook for 6-8 hours.

Serve with boiled rice and vegetables.


Categories: Indian