Hairy Bikers Lamb Curry Slow Cooker recipe includes diced lamb leg, onions, carrots, garlic, ginger, green chillies, garam masala, cinnamon, cumin, coriander, tomatoes, lamb stock, coconut milk, and spinach. It serves 6 and takes about 6.5 hours to cook, offering a rich and aromatic curry perfect for a hearty meal.
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🧡 Why You’ll Love This Lamb Curry Slow Cooker Recipe:
- Effortless Cooking: The slow cooker does most of the work for you, slowly simmering the lamb to perfection with minimal effort required on your part.
- Rich and Complex Flavors: Thanks to a blend of spices like garam masala, cinnamon, and cumin, along with fresh ingredients like ginger and garlic, this curry boasts deep, aromatic flavors that are both rich and satisfying.
- Tender Lamb: Slow cooking ensures that the lamb becomes incredibly tender, melting in your mouth with each bite.
- Healthy and Nutritious: Packed with vegetables like carrots and spinach, this curry is not only delicious but also provides a good dose of vitamins and minerals.
- Dietary Flexibility: It’s easy to make this dish fit various dietary needs by substituting ingredients, such as using a non-dairy coconut milk alternative for a dairy-free version.
❓ What Is Hairy Bikers Lamb Curry Slow Cooker Recipe?
Hairy Bikers Lamb Curry Slow Cooker recipe combines diced lamb leg, onions, carrots, garlic, ginger, chillies, and spices like garam masala and cumin, slow-cooked with tomatoes, lamb stock, and coconut milk, finished with spinach, serving a rich and aromatic curry.
🥩 Hairy Bikers Lamb Curry Slow Cooker Ingredients
- 2 tbsp olive oil
- 2 x 300g packs diced lamb leg
- 2 onions, chopped
- 4 carrots, thickly sliced
- 3 garlic cloves, crushed
- 5cm piece ginger, grated
- 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
- 1 tbsp garam masala
- 1 tsp cinnamon
- 2 tsp ground cumin
- 15g fresh coriander, leaves picked and stalks finely chopped
- 400g tin chopped tomatoes
- 100ml lamb stock
- 400ml light coconut milk
- 125g spinach
- rice or naan, to serve (optional)
🥘 How To Make Hairy Bikers Lamb Curry Slow Cooker
- In a large nonstick frying pan, heat 1 tablespoon of oil over medium-high heat. Brown the lamb bit by bit, making sure not to crowd the pan, for 5 to 8 minutes. Put the food in the slow cooker after seasoning it.
- Set the pan over medium heat and add the rest of the oil. Cook the onions and carrots for 10 minutes, until they are soft.
- Chop up the green chili and add it along with the spices and coriander leaves. Mix it well, and cook for one more minute, until it smells good. Put everything in the slow cooker.
- Put the chopped tomatoes and lamb stock in the slow cooker and mix them together. Set the stove to low and let it cook for six hours.
- Add the coconut milk and stir it in. Cook for another 30 minutes. Five minutes before serving, add the spinach and let it wilt.
- Put chopped cilantro and chili on top, and if you want, serve with rice or bread.
💭 Recipe Tips:
- Layering Flavors: Start with frying the spices (garam masala, cinnamon, cumin) for a minute before adding them to the slow cooker.
- Low and Slow Cooking: Cooking the curry on low heat for a longer period allows the lamb to become tender and the flavors to meld together beautifully. If your schedule allows, the longer, the better.
- Adjusting Heat: The amount of green chilli can be adjusted according to your taste. If you prefer a milder curry, remove the seeds or use just one chilli.
- Thickening the Sauce: If you find the curry sauce too thin after cooking, you can thicken it by blending some of the vegetables and stirring them back in, or by cooking it on high without the lid for an additional 30 minutes.
- Adding Coconut Milk: Add the coconut milk towards the end of cooking to prevent it from curdling and to maintain its fresh taste and creamy texture.
- Spinach Addition: Add the spinach just before serving to ensure it retains its color and texture without becoming too wilted.
🥗 What To Serve With Lamb Curry Slow Cooker?
Serve Lamb Curry with fluffy basmati rice, warm naan bread, or roti to soak up the rich sauce a side of cooling cucumber raita, tangy mango chutney, and crisp poppadoms complements the curry’s depth a fresh green salad adds balance.
🎚 How To Store Leftovers Lamb Curry Slow Cooker?
- Refrigerate: Cool Leftovers Lamb Curry Slow Cooker to room temperature, then transfer it into an airtight container store in the refrigerator for up to 3-4 days.
- Freeze: Place cooled Leftovers Lamb Curry Slow Cooker in freezer-safe containers or zip-lock bags freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
🥵 How To Reheat Leftovers Lamb Curry Slow Cooker?
- In The Stovetop: Pour the lamb curry into a saucepan and warm it over medium heat. Stir it occasionally heat for about 5-10 minutes, until the curry is thoroughly warmed through.
- In The Microwave: Scoop the lamb curry into a microwave-safe bowl.Heat on a medium setting, stirring every 2 minutes, Continue this process for about 3-5 minutes, or until the curry is heated evenly.
FAQ’S:
What type of lamb is best for slow cooker curry?
For slow cooker lamb curry, use tough cuts like lamb shoulder or leg, as these are well-suited for slow cooking, becoming tender and flavorful over time. These cuts hold up well to the lengthy cooking process, allowing the flavors to meld beautifully.
Can I make lamb curry without browning the meat first?
Yes, you can skip browning the meat, but searing it first adds depth to the flavor by caramelizing the surface of the meat. Although not mandatory, browning is recommended for a richer taste.
How can I thicken my lamb curry if it’s too watery?
To thicken a watery lamb curry, mix a tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the curry during the last 30 minutes of cooking. Alternatively, you can remove the lid and increase the heat to reduce the sauce.
How do I make my lamb curry spicy or mild?
Adjust the heat by controlling the amount and type of chili used for a milder curry, remove the seeds from the chilies or use less chili. Increase the chilies or add chili powder for more heat.
Can I prepare lamb curry in advance?
Yes, lamb curry is an excellent make-ahead dish the flavors deepen and meld when stored overnight in the refrigerator, often tasting even better the next day. Just reheat before serving.
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Hairy Bikers Lamb Curry Slow Cooker Nutrition Facts
- Calories: 214kcal
- Carbohydrates: 9g
- Protein: 18g
- Fat: 12g
- Saturated Fat: 2g
- Cholesterol: 52mg
- Sodium: 563mg
- Potassium: 565mg
- Fiber: 3g
- Sugar: 4g
- Vitamin A: 1169IU
- Vitamin C: 7mg
- Calcium: 62mg
- Iron: 3mg
Hairy Bikers Lamb Curry Slow Cooker
Description
Hairy Bikers Lamb Curry Slow Cooker recipe includes diced lamb leg, onions, carrots, garlic, ginger, green chillies, garam masala, cinnamon, cumin, coriander, tomatoes, lamb stock, coconut milk, and spinach. It serves 6 and takes about 6.5 hours to cook, offering a rich and aromatic curry perfect for a hearty meal.
Ingredients
Instructions
- In a large nonstick frying pan, heat 1 tablespoon of oil over medium-high heat. Brown the lamb bit by bit, making sure not to crowd the pan, for 5 to 8 minutes. Put the food in the slow cooker after seasoning it.
- Set the pan over medium heat and add the rest of the oil. Cook the onions and carrots for 10 minutes, until they are soft.
- Chop up the green chili and add it along with the spices and coriander leaves. Mix it well, and cook for one more minute, until it smells good. Put everything in the slow cooker.
- Put the chopped tomatoes and lamb stock in the slow cooker and mix them together. Set the stove to low and let it cook for six hours.
- Add the coconut milk and stir it in. Cook for another 30 minutes. Five minutes before serving, add the spinach and let it wilt.
- Put chopped cilantro and chili on top, and if you want, serve with rice or bread.
Notes
- Layering Flavors: Start with frying the spices (garam masala, cinnamon, cumin) for a minute before adding them to the slow cooker.
- Low and Slow Cooking: Cooking the curry on low heat for a longer period allows the lamb to become tender and the flavors to meld together beautifully. If your schedule allows, the longer, the better.
- Adjusting Heat: The amount of green chilli can be adjusted according to your taste. If you prefer a milder curry, remove the seeds or use just one chilli.
- Thickening the Sauce: If you find the curry sauce too thin after cooking, you can thicken it by blending some of the vegetables and stirring them back in, or by cooking it on high without the lid for an additional 30 minutes.
- Adding Coconut Milk: Add the coconut milk towards the end of cooking to prevent it from curdling and to maintain its fresh taste and creamy texture.
- Spinach Addition: Add the spinach just before serving to ensure it retains its color and texture without becoming too wilted.