Slow-Cooker Lamb Curry

by BBC Good Food

Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day

Method

Based on 4 servings, adjust as needed.

Step 1

Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.

Step 2

The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

  • Ingredients
  • Based on 4 servings
  • 1 Cinnamon Stick 1x Sainsbury's Cinnamon Sticks 13g
  • 2 Tins Chopped Tomatoes 2x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
  • 2 tbsp Grated Ginger, peeled and grated 1x Sainsbury's Ginger 100g
  • 2 tsp Cumin Seeds 1x Sainsbury's Ground Cumin 43g
  • 6 tbsp Madras Curry Paste 1x Patak's Madras Spice Paste 283g
  • 50g Red Lentils 1x Sainsbury's Dried Red Lentils 500g
  • 4 tsp Vegetable Bouillon Powder 1x Marigold Swiss Vegetable Bouillon 150g
  • 150g Curly Kale 1x Sainsbury's Kale 200g
  • 4 Lean Lamb Steaks, fat removed, diced 2x Sainsbury's British or New Zealand Lamb Leg Steaks 300g
  • 2 Tins Chickpeas, (don’t drain) 2x Sainsbury's Chickpeas in Water 400g (240g*)
  • 2 Large Onion, halved and sliced 2x Sainsbury's Onions Loose
  • 2 Cooked Brown Rice, to serve 2x Ben's Original Classic Wholegrain Microwave Rice 220g
  • Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g
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