Slow Cooker Lamb Curry

Slow Cooker Lamb Curry


2 people made this

This is a very simple curry to make in the slow cooker. Long slow braising extracts all the goodness from the shanks, making this uniquely tasty.

Cathie Victoria, Australia

Serves: 4 

  • 4 lamb shanks
  • 3 tablespoons oil
  • 2 cardamom pods, crushed
  • 2 cinnamon sticks
  • 2 large onions, diced
  • 2 teaspoons garlic ginger paste
  • 1 1/2 teaspoons chilli powder
  • 1/2 teaspoon ground fennel
  • 1/2 teaspoon ground coriander
  • 1 teaspoon ground ginger
  • 2 tablespoons yoghurt
  • 5 tomatoes, diced
  • 1 1/2 teaspoons salt
  • 2 1/2 cups water

Preparation:20min  ›  Cook:3hours  ›  Ready in:3hours20min 

  1. Fill a large saucepan with water, bring to the boil, then add the lamb shanks and simmer 20 minutes. Drain.
  2. Heat the oil in a small saucepan. Add cardamom and cinnamon sticks and sizzle. Add onions and cook until golden. Add garlic ginger paste and cook 2 more minutes. Add ground spices.
  3. Whisk in the yoghurt and tomatoes and bring the sauce to a boil. Season with salt. Transfer to the slow cooker.
  4. Add the lamb shanks, cover and cook on low 8 hours or until meat is falling off the bone. Add water as needed so it doesn't dry out. Serve.

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