Well I am certainly happy today, because this is my first slow cooker recipe! And I have made a wicked slow cooker curry. You don’t have to be a genius to realize that I like to cook, that is very obvious right? But what’s funny is that I have to constantly remind myself of this. There are plenty of people out there that follow food/recipe blogs because they enjoy cooking as well. But a thought that has come to my mind recently is “perhaps there are many people who follow food blogs or foodie Youtube channels because they aren’t the biggest fan of cooking, maybe some of these people even hate it”. I am sure there are also a lot of people who follow recipes that couldn’t care less about the cooking aspect of it. They just want to find easy ways to put good, tasty food on the table.
This is what is so great about the slow cooker, because all you have to do is quickly prep some ingredients, mix them together, lightly fry them for a few minutes etc. Then you just put it all in the slow cooker, clean up, go and do your own thing and then once you come back, dinner is ready. And I think the reason it took so long for me to make a slow cooker recipe is perhaps because I avoided using these types of appliances. As I actually enjoy the process of cooking. I love experimenting with new ideas in the kitchen and seeing weather it works or not. And in many cases, a slow cooker doesn’t allow you to do that, it just does a lot of the work for you.
This is why I need to be aware of the fact that the content of this blog isn’t necessarily for or about me. It is about giving my audience (you guys) something that they would like to see, and most importantly, getting people in their kitchens. And I think producing slow cooker recipes is a great way to do that. So expect more of them in the future, because they will be coming your way.
I hope you enjoy this curry if you choose to make it. I was very happy with how it turned out, and if you have a slow cooker, I highly recommend using it often. It can make your life much easier.
- 3 cloves of fresh garlic peeled and roughly chopped
- A thumb sized piece fresh ginger peeled and roughly chopped
- 100g of jarred roasted red peppers
- 2 red chillies roughly sliced
- 2 tablespoons of tomato puree
- 1 teaspoon of paprika
- 1 teaspoon of garam masala
- ½ a teaspoon of ground cumin
- 1 teaspoon of tumeric
- 2 teaspoons of ground coriander
- 4 tablespoons of vegetable oil
- 1 teaspoon of salt
- 1.25 kg of lamb leg or shoulder cubed (I recommend getting 1.5kg if the cut of meat still has the bone in it)
- 2 bay leaves
- 3-4 cloves
- 2 cardamom pods
- 200mls of chicken Stock
- Natural yoghurt
- 1 bunch of fresh coriander
- Salt and pepper for seasoning
- Put your garlic, ginger, jarred peppers, red chillies, tomato puree, paprika, garam masala, ground cumin, tumeric, ground coriander, half of your vegetable oil and your 1 teaspoon of salt in a blender. Then blend for a couple of minutes until you end up with a smooth paste. If you don't have a blender, you can bash all of those ingredients in a pestle mortar until you get a paste.
- Pre-heat a pot or a large pan on high heat, season your diced lamb with salt and pepper, add your other half of your vegetable oil to a pan and then add the lamb. Fry the lamb for a few minutes to give it some colour.
- From there, add your paste from the blender, your bay leaves, cloves and cardamom pods. Cook in the pan for a further 2-3 minutes. Add your stock and once the mixture is boiling, turn the heat down and simmer the mixture for about 5 minutes. Transfer your curry mixture to your slow cooker (and if you have any bones left over from the meat, add them to the slow cooker as well). Cover with the lid a cook on low for at least 4 hours.
- Serve the curry with some some rice, some poppadoms and some steamed or boiled vegetables and enjoy. Oh and watch out for those bay leaves, cloves and cardamom pods when you serve. You don't want to be chomping down on any of them while eating.
Thank you for reading!!
If you like this recipe, then you may also like my red lentil dhal recipe.