Slow Cooker Lamb Curry – Beautifully tender lamb in a rich curry sauce!

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In this video i show you how to make the BEST lamb curry in the slow cooker. This Slow Cooked Lamb Curry full of flavour without the chillies which makes it perfect for the whole family!

The full Slow Cooker Lamb Curry recipe is available on our site: https://www.kitchensanctuary.com/pulled-lamb-curry/

The Lamb Curry Ingredients:
1 tbsp. vegetable oil
1.5kg (3lb) lamb shoulder – knuckle end weighing approx
1 large onion peeled and chopped
4 cloves garlic peeled and minced
1 large piece of ginger about the size of your thumb, peeled and finely chopped
1 tsp salt
2 tbsp garam masala
2 tbsp curry powder
1 tsp paprika
1 tsp cinnamon
350ml (1 cup) chicken stock water plus a stock cube or bouillon for gluten free is fine
2 tins 400g (14oz) each of chopped tomatoes
2 tbsp tomato puree/paste
2 tsp sugar
6 cardamom pods sew them together with a piece of string so you can easily fish them out later
400ml (14oz) can of coconut milk/cream
Handful of chopped coriander to serve

#slowcooker #recipes #comfortfood

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Comments

Flavory Food says:

Superb recipe.I want to try this recipe but i dont have slow cooker.What can i use?

Adam Potter says:

Made this today and it was delicious. Enjoyed by both my parents too.

Matthew Banno says:

Love your show, somehow I have a feeling that you are a Mancunian Girl, and love your accent. We know your husband’s name is Chris, how about your name? It’s nice to write a comment with your name in it. As for this Curried Lamb, I had to clear all the fats and bones to avoid the lambie flavour, Australian Lamb is not the best in the world, and is so Rich, I suggest that you replace the Stock with water to lessen the rich flavours. As for the stringing of the Cardamom, I normally use a special stainless steel Tea Strainer where you can add other pods and seeds if required.
I am cooking this spring lamb leg (de boned and fat completely removed) today and will let you know of the result. I think it’s going to be good. Thanks. Regards, Dr. Matthew Banno, Melbourne, Australia.

Abhay Narendra says:

Hey I was talking about this kinda curry when I said Indian gravy/curry.. absolutely fantastic loved it. You should try using a traditional handi which is a brass cooking pot or a khadai which is used in India it enhances the flavour. I don't know if you're a fan of Indian dishes but I have heard there are a lot of Indian restaurants so I guess you can make a British version of Indian recipes.. god bless keep going.

jenny dave Whitney says:

where are your quantities for recipe

km8773 says:

Hi what make is that slow cooker,curry looked great

MrGtoriginal says:

Why don't you use a mortar and pestle to break your cardamom pods open to extract just the seeds?

Cook'n Ladle says:

I couldn't help myself but..very mouhtwatering!

DarlingNicky says:

Hi, do you have the ingredients listed anywhere?

Angela john says:

Where did you by your slow cooker?

raiderking69 says:

I am so going to make this recipe!

victor hall says:

where did you by the slow cooker from?

victor hall says:

lovely recipe gonna try it this weekend! oh where did you buy the slow cooker from?

Juan Gris says:

Ahh…another lovely recipe from my favourite YouTube Lancashire lass at T' Sanctuary 😁

AphexxehpA says:

Looks lovely but I'm betting the lamb was a fortune :/

Yano Cooks says:

Wonderful recipe, you can't beat slow cooked lamb. Great tip on the cardamom pods too, anyone who has accidentally bitten into one before will appreciate it 😉 👍

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