Crock Pot Curried Lamb And Risotto Recipes

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SLOW-COOKED VEGETABLE CURRY

I love the fuss-free nature of the slow cooker, but I don't want to sacrifice flavor for convenience. This cozy, spiced-up dish has both. -Susan Smith, Mead, Washington

Provided by Taste of Home

Categories     Dinner

Time 5h35m

Yield 6 servings

Number Of Ingredients 22



Slow-Cooked Vegetable Curry image

Steps:

  • In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

Nutrition Facts : Calories 304 calories, Fat 8g fat (2g saturated fat), Cholesterol 2mg cholesterol, Sodium 696mg sodium, Carbohydrate 49g carbohydrate (12g sugars, Fiber 12g fiber), Protein 9g protein.

1 tablespoon canola oil
1 medium onion, finely chopped
4 garlic cloves, minced
3 teaspoons ground coriander
1-1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon cayenne pepper
2 tablespoons tomato paste
2 cans (15 ounces each) garbanzo beans or chickpeas, rinsed and drained
3 cups cubed peeled sweet potatoes (about 1 pound)
3 cups fresh cauliflower florets (about 8 ounces)
4 medium carrots, cut into 3/4-inch pieces (about 2 cups)
2 medium tomatoes, seeded and chopped
2 cups chicken broth
1 cup light coconut milk
1/2 teaspoon pepper
1/4 teaspoon salt
Minced fresh cilantro
Hot cooked brown rice
Lime wedges
Plain yogurt, optional

EASY SLOW COOKER LAMB CURRY

Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender

Provided by Rob Hughes

Categories     Dinner, Main course, Supper

Time 8h20m

Number Of Ingredients 15



Easy slow cooker lamb curry image

Steps:

  • Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
  • Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
  • Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
  • After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

Nutrition Facts : Calories 624 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 3 grams fiber, Protein 36 grams protein, Sodium 0.5 milligram of sodium

650g lamb shoulder, cut into large chunks
2 tbsp rapeseed oil
2 onions, roughly chopped
5 garlic cloves, crushed
5cm piece of ginger, grated
2 tsp cumin
2 tsp garam masala
1 tsp cinnamon
1 tsp chilli powder (mild or hot)
1 green chilli, deseeded if you don't like it hot, chopped
1 tbsp tomato purée
300g Greek yogurt
1 small bunch coriander, chopped
2 tbsp toasted flaked almonds
rice, to serve

SLOW COOKER RISOTTO

The classic Italian rice dish, now simplified in a slow cooker near you!

Provided by Lady7Fire

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 2h25m

Yield 6

Number Of Ingredients 9



Slow Cooker Risotto image

Steps:

  • Mix chicken broth, rice, olive oil, wine, garlic, onion flakes, salt, and black pepper in a slow cooker. Cook on High for 2 to 2 1/2 hours. Stir in Parmesan cheese; cook uncovered until Parmesan cheese is melted, about 15 minutes.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 42.3 g, Cholesterol 7.8 mg, Fat 11.9 g, Fiber 0.5 g, Protein 7 g, SaturatedFat 2.9 g, Sodium 524.6 mg, Sugar 1 g

3 ¾ cups chicken broth
1 ¼ cups Arborio rice
¼ cup olive oil
¼ cup white wine
4 cloves garlic, minced
1 teaspoon dried onion flakes
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup shredded Parmesan cheese

CURRIED LAMB

Your basic lamb curry, very easy to throw together and perfect for the slow cooker. Serve over basmati rice with warmed pitas.

Provided by Galley Wench

Categories     World Cuisine Recipes     Asian     Indian

Time 2h5m

Yield 6

Number Of Ingredients 16



Curried Lamb image

Steps:

  • Heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Cook the lamb meat in batches until browned on all sides, using additional oil as necessary, about 3 minutes per batch. Set aside. Heat the remaining 2 tablespoons of vegetable oil in the Dutch oven over medium heat. Stir in the onions; cook until tender and golden brown, about 10 minutes. Add the coriander, cumin, cardamom, ginger, turmeric, garlic powder, black pepper, and cayenne pepper; cook and stir until the spices are fragrant, about 1 minute.
  • Return the lamb to the Dutch oven; pour in the beef stock and season with salt to taste. Bring to a boil over high heat, then reduce heat to low, cover, and simmer until the lamb is very tender, about 1 hour.
  • Once the lamb is very tender, remove the lid, and cook until the sauce thickens slightly, about 20 minutes. Stir in the yogurt and lemon juice before serving.

Nutrition Facts : Calories 336.5 calories, Carbohydrate 8.2 g, Cholesterol 98.9 mg, Fat 18.2 g, Fiber 2.4 g, Protein 33.5 g, SaturatedFat 4.5 g, Sodium 138 mg, Sugar 3.4 g

2 tablespoons vegetable oil, or as needed
2 pounds cubed lamb stew meat
2 tablespoons vegetable oil
1 onion, chopped
2 tablespoons ground coriander
1 ½ teaspoons ground cumin
1 tablespoon ground cardamom
1 teaspoon ground ginger
1 teaspoon ground turmeric
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
2 cups beef stock
salt to taste
¼ cup plain yogurt
1 teaspoon lemon juice

CROCK POT CURRIED LAMB AND RISOTTO

The lamb is fork tender and almost melts into the soft spicy rice. I love mango chutney and it's perfect to serve with this easy and delicious dish.

Provided by Geema

Categories     Curries

Time 8h20m

Yield 6 serving(s)

Number Of Ingredients 8



Crock Pot Curried Lamb and Risotto image

Steps:

  • Trim any fat from the roast.
  • In a large skillet brown roast on all sides in the hot oil.
  • In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt.
  • Add the carrots and place the roast on top.
  • Cover and cook on low heat for 8-9 hours.
  • Add the green pepper to cooker.
  • Cover and let stand 5-10 minutes.

2 1/2 lbs boneless lamb roast
1 tablespoon cooking oil
2 1/2 cups hot style vegetable juice
1 cup brown rice
2 teaspoons curry powder
1/4 teaspoon salt
2 medium carrots, diced
1 medium green pepper, diced

LAMB CURRY - CROCK POT

Make and share this Lamb Curry - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     Curries

Time 10h10m

Yield 4 serving(s)

Number Of Ingredients 11



Lamb Curry - Crock Pot image

Steps:

  • Remove any fat from lamb, cut into 1 inch cubes.
  • Place chopped onions in bottom of a 3 1/2 quart crock pot. Top with chopped apple, raisins, and nuts, lay meat cubes evenly over top.
  • Mix apple juice with remaining ingredients, pour over meat, cover pot.
  • Cook at low setting for 8 to 10 hours, stirring once during last hour.
  • Serve over hot cooked rice.

Nutrition Facts : Calories 891.5, Fat 57.4, SaturatedFat 21.9, Cholesterol 210.8, Sodium 269.3, Carbohydrate 37.4, Fiber 4.6, Sugar 24.6, Protein 57.1

2 lbs lean lamb fillets
2 medium onions, chopped
1 granny smith apple, peeled, chopped
3 tablespoons sultana raisins
1/2 cup chopped mixed nuts
1 1/2 cups apple juice
1 lemon, juice and zest of
2 tablespoons curry powder
1 tablespoon packed brown sugar
1/8 teaspoon Tabasco sauce
1 garlic clove, smashed

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