Easy Slow Cooker Lamb Curry Recipes

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.

Steps:

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

Steps:

• Using a food processor (if you have one), finely chop the onion, apple, celery and garlic.
• Melt the butter in a skillet and cook the vegetables until softened but not browned.
• Stir in the curry powder and thyme; cook, stirring, for 1 minute.
• Stir in the chicken stock and tomatoes; simmer for two minutes.
• Season with salt and pepper; add more curry powder if desired.
• For a smooth sauce, puree in the food processor and pour back into the skillet.
• Add the lamb to the skillet; cover and simmer until the lamb is heated through, about 10 minutes, adding a little more stock if the sauce is too thick.
• Serve over rice.

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.

Steps:

• Sprinkle lamb with salt. Heat 1 tablespoon butter in a nonstick pot or large, deep skillet over medium heat. Cook and stir lamb in the hot butter until heated through, about 5 minutes. Remove meat and keep warm.
• Melt remaining butter in the same pot over medium heat and cook and stir onion until golden, 7 to 10 minutes. Stir in curry. Cook for 1 minute. Return meat; add broth and raisins. Bring to a boil. Reduce to a simmer, cover, and cook for 10 to 12 minutes. Serve over rice.

Steps:

• Heat oil in a large skillet over medium-high heat. Add lamb and cook until outside is browned, about 5 minutes per side. Remove to a plate and add onion to the oil in the skillet. Saute until lightly browned, about 5 minutes.
• Place onion in the bottom of a slow cooker pot and place the lamb roast on top. Mix water, soy sauce, garlic, and onion soup mix together and pour over the roast. Cook on Low for 8 to 10 hours.
• Remove roast, cover lightly with foil, and let rest for 20 minutes before carving. Mix butter and flour into a paste. Add small pieces of this paste to the hot cooking liquid, mixing well to incorporate. Cook until sauce reaches desired thickness, 5 to 6 minutes.
• Slice roast thinly and serve with gravy.