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Lamb Shoulder Curry Slow Cooker Recipe

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Slow Cooker Lamb Curry Recipe Slow cooker curry, Slow cooker curry recipes, Curry recipes
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Description

This slow cooker lamb shoulder curry is a delicious, hearty dish that is packed with flavor. The slow cooking process tenderizes the lamb and allows the spices and aromatics to develop in the sauce for an incredibly flavorful, rich and flavorful curry. The combination of spices creates a fragrant, earthy and warming base for the curry, while the addition of fresh herbs and vegetables adds a bright, fresh flavor. This dish is perfect for a cozy weeknight meal, and it can also be easily doubled or tripled to feed a crowd.

Ingredients

For the Curry:

  • 2 lbs. boneless lamb shoulder, cut into 2-inch cubes
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon garam masala
  • 1 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 1 large red bell pepper, diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 1 (14-ounce) can diced tomatoes, undrained
  • 1 cup vegetable broth
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint

Instructions

1. In a large bowl, combine the lamb, curry powder, cumin, coriander, garam masala, turmeric, smoked paprika, salt, and pepper. Toss to coat the lamb evenly.

2. Heat the oil in a large skillet over medium-high heat. Add the lamb and cook, stirring occasionally, until the lamb is lightly browned, about 8 minutes.

3. Transfer the lamb to a slow cooker. Add the onion, bell pepper, garlic, and ginger, and stir to combine.

4. Add the tomatoes, broth, and 1/4 cup of water. Cover and cook on low for 6 to 8 hours.

5. When the lamb is tender, stir in the cilantro and mint. Season to taste with additional salt and pepper, if desired.

6. Serve with basmati rice and naan bread. Enjoy!

Equipment

For this recipe, you will need a large bowl, a large skillet, a slow cooker, and a spoon for stirring. You will also need a cutting board and knife for chopping the vegetables.

Notes

This dish can be made ahead of time and reheated before serving. It also freezes well, so you can make a double or triple batch and freeze the leftovers for a quick, easy meal on busy weeknights.

Nutrition

This dish is a great source of protein, as well as vitamins A, C, and K. It is also a good source of dietary fiber, potassium, and iron. For a complete meal, serve with a side of basmati rice and naan bread.


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