Lamb And Veggie Curry Slow Cooker And Stove Top Prep 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:

• Brown the Lamb in 1 1/2 tablespoons Olive Oil.
• Once the Lamb is browned, place in a slow cooker with the Tomatoes, Cumin and Curry. Stir to distribute the spices.
• Add enough Beef Broth to cover the Lamb and cook on low for 6-8 hours.
• Add the Butternut Squash and the Potatoes (and more beef broth, if necessary), 1 hour prior to serving.
• 15 minutes before serving, saute the Pearl Onions, Carrots and Green Beans with the remaining Olive Oil until just tender.
• Add all the slow cooker ingredients and the Peas and mix thuroughly. Check the seasoning and adjust to taste.
• Remove from heat and add the Yogurt.
• Serve with rice and curry extras (coconut, chutney, raisins, peanuts, cilantro -- ).

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.