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Slow Cooked Lamb Curry

( 273 Votes )

As the curry paste has hours to infuse it's flavours into the meat, you'll find it comes out amazingly aromatic and spicy. If you're a curry fan, this one has to be tried!

Serves: 4

Ingredients

  • 600g lamb shoulder, fat trimmed, cut into pieces
  • 400ml tin of coconut milk
  • 6 tbsp of your favourite curry paste. Patak's Jalfrezi paste works well!
  • 1 onion, finely sliced
  • 1 aubergine, cut into cubes
  • 1 red pepper, chopped roughly
  • 300g potatoes, cut into approx 2cm cubes
  • A couple of whole green chillis, if you're hardcore enough!
  • Chopped coriander, to serve
  • Lime wedges, to serve

 

Preparation

Pour the coconut milk into the cooker and mix in the curry paste. Add the meat and the veg and give it a good swish round to coat everything.

Cook on medium for 6-7 hours (low if on all day).

When it's cooked, garnish with coriander leaves. Squeeze in a little lime juice to dull the heat if it blows your head off! Surprised

 

Notes

Serve with freshly steamed basmati rice, poppodoms, naan, and a ice cold bottle of Cobra beer!

This can be made into a vegetarian recipe really easily, substitute the lamb for more potato and about 300g of baby button mushrooms.

 

Comments

avatar nicola
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Really really tasty! Served with a naan and brown basmati rice.
avatar danny.mac
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Tried this today with stewing steak and tikka massala paste. Pleasently surprised. Was very happy with the result, left out the chillies and pepper as i dont like my curries too hot. Only slight moan would be that it was lacking something, not sure what, but it was ever so slightly bland. Well worth a try though and ill certainly be having another go but with a few added ingrediants.
avatar dave
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Perhaps try with a Jalfrezi paste, I'm not sure I'd have picked a Tikka Masala one for lamb? Also the peppers won't add any heat to the dish, just a bit more flavour. It's the chillis you want to watch out for ;-)
avatar fieldy
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A mate of mine brought me some that he made to try, he used chicken, tell you what... it's the nearest thing i've ever tasted to a restaurant curry!! Got one in the cooker cooking for tonight...can't wait!!
avatar Allison
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I tried this with Jalfrezi paste and chicken instead of lamb. I think I cooked it for too long, the texture of the chicken wasn't the best, I think lamb or beef would be the better option. I did however add three chillies, garlic and extra salt to ramp up the flavour (danny.mac said he thought it was ever so slightly bland) and that worked well for me.
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Author: David Stephens