Best 2 Slow Cooker Lamb Curry With Cauliflower Peas And Potatoes Recipes

Tantalize your taste buds with a flavorful journey to the heart of Indian cuisine with our delectable Slow Cooker Lamb Curry recipe. Immerse yourself in a symphony of spices as tender lamb, succulent cauliflower, vibrant peas, and hearty potatoes come together in a rich and aromatic curry sauce. This culinary masterpiece, crafted with the convenience of a slow cooker, effortlessly transforms simple ingredients into an extraordinary dish that will captivate your senses. As you savor each bite, the harmonious blend of spices, the tender texture of the lamb, and the vibrant colors of the vegetables will transport you to a vibrant Indian market, evoking the essence of authentic Indian flavors. Alongside the main recipe, discover variations that cater to different dietary preferences, including a vegetarian option, a gluten-free adaptation, and a milder version for those who prefer a less spicy experience. Embark on a culinary adventure with our Slow Cooker Lamb Curry and delight in the vibrant tapestry of flavors that Indian cuisine has to offer.

Check out the recipes below so you can choose the best recipe for yourself!

CURRIED LAMB AND POTATOES

Curried Lamb and Potatoes image

Loads of rich flavors and spices make this a warming, inviting meal. It's a great way to impress at a family get-together. -Subrina Goosch, North Carolina

Provided by Taste of Home

Categories Dinner

Time 4h30m

Yield 6 servings.

Number Of Ingredients 18

Ingredients

6 garlic cloves, minced, divided
3 tablespoons curry powder, divided
2 tablespoons minced fresh gingerroot, divided
2 teaspoons garam masala, divided
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon dried thyme
1 teaspoon ground coriander, divided
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1/4 teaspoon ground cumin
1 tablespoon olive oil
2 pounds lamb shoulder blade chops
4 medium red potatoes, cut into 1/2-inch pieces
1 can (15 ounces) diced tomatoes, undrained
1 cup chicken broth
1 small onion, chopped
Hot cooked brown rice and minced fresh cilantro, optional

Steps:

In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight., Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker., Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.

Nutrition Facts : Calories 337 calories, Fat 19g fat (7g saturated fat), Cholesterol 76mg cholesterol, Sodium 935mg sodium, Carbohydrate 21g carbohydrate (4g sugars, Fiber 5g fiber), Protein 22g protein.

EASY SLOW COOKER LAMB CURRY

Easy slow cooker lamb curry image

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

Provided by Rob Hughes

Categories Dinner, Main course, Supper

Time 8h20m

Number Of Ingredients 15

Ingredients

650g lamb shoulder, 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 purée
300g Greek yogurt
1 small bunch coriander, chopped
2 tbsp toasted flaked almonds
rice, to serve

Steps:

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 purée 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 ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

Tips:

Choose the right cut of lamb: For this recipe, a shoulder or leg of lamb is ideal. These cuts are tough but become tender when cooked slowly in the crock pot.
Brown the lamb before cooking: Browning the lamb in a skillet before adding it to the slow cooker helps to develop flavor and prevent the meat from becoming dry.
Use a variety of spices: The spices in this recipe create a complex and flavorful curry. Be sure to use a good quality curry powder and garam masala.
Add vegetables: The vegetables in this recipe add sweetness and texture. You can use any vegetables you like, but cauliflower, peas, and potatoes are all good choices.
Cook on low and slow: The key to a successful slow cooker lamb curry is to cook it on low and slow. This allows the flavors to meld and the meat to become tender.

Conclusion:

This slow cooker lamb curry is a delicious and easy-to-make meal. It's perfect for a weeknight dinner or a weekend gathering. Serve it with rice or naan bread and enjoy!