SLOW COOKER LAMB CURRY
Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
Provided by Sara Buenfeld
Categories Dinner, Main course, Supper
Time 6h10m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 568 calories, Fat 19 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 17 grams sugar, Fiber 13 grams fiber, Protein 43 grams protein, Sodium 1.3 milligram of sodium
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
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
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
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
CROCK POT LAMB CHOPS DINNER
I only recently discovered lamb, but we found we love it. Here is my first attempt to 'create' my own dish using lamb chops. Hope you enjoy it as much as we did!
Provided by Cindy Lynn
Categories Curries
Time 6h20m
Yield 3-4 serving(s)
Number Of Ingredients 12
Steps:
- Spray crock pot with non-stick spray (I use Mazola No-stick).
- Brown lamb chops on both sides if desired.
- Place in bottom of crock pot.
- In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent.
- Transfer onions and garlic to crock pot, spreading evenly over lamb chops.
- Lay bay leaves on top.
- Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot.
- Arrange carrots over top; try to avoid leaving any potatoes exposed as they will tend to turn dark (You may need to add more carrots, depending on the size, to achieve this).
- Salt and pepper to taste.
- Cover.
- Cook on high for at least 3 hours, or Cook on low for at least 6 hours, or Cook on high, then reduce to low allowing 2 hours on low for each hour on high.
- When there is only an hour left of cooking time, place asparagus spears on top of all and sprinkle a little more curry powder on top.
- If you wish, you can add a tablespoon of butter on top of the asparagus.
LAMB WITH LENTILS (CROCK POT)
This simple hearty stew needs a 5 -quart slow cooker/crock pot. One change I made when I made this recipe was to add a lamb bone (leftover from Easter dinner) and some leftover lamb (I think if you have enough leftover lamb this will work very well, but I also added 1 1/2 pounds or so of uncooked lamb - following the directions below) in the crock pot; then when I came home from work I took out the lamb bone (the meat from the bone already fell off the bone into the soup) and added the swiss chard, went out and dinner was done! The other change I made was instead of a whole can of tomatoes (which I didn't have) I used one can of broth, 1/2 can of tomatoes and 2 small cans of tomato juice. Very hearty and filling -- you would never even guess that this was a "healthy" recipe. Recipe source: The Healthy Slow Cooker
Provided by ellie_
Categories Stew
Time 9h
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet over medium high heat heat 1 tablespoon oil for about 30 seconds or so.
- Add lamb to skillet, cook until browned (3-5 minutes) in batches if necessary. Transfer lamb to slow cooker as it is cooked.
- Reduce heat to medium and drain all but 1 tablespoon of the fat from the skillet.
- Add onions, carrots and celery to skillet and cook stirring until vegetables are soft (5-10 minutes).
- Stir in garlic, herbes de Provence, salt and peppercorns and cook another minute or so.
- Stir in bay leaves, broth and tomatoes (with the juice) and bring mixture to a boil and then transfer mixture to slow cooker. (see my note in description - I also added a lamb bone chopped into two pieces so it would fit in my crock pot).
- Stir in lentils.
- Cover and cook on low for 8 hours or on High for 4 hours or until mixture is bubbly and lamb and lentils are tender.
- (Remove bone from crock pot - see note in description) Stir in chard in batches, stirring into the stew. Cover and cook on High for 20-30 minutes or until chard is tender. Discard bay leaves.
LAMB IN THE SLOW COOKER
We adore Australian or New Zealand lamb, which has more flavor than the blander US lamb. So I was happy to have been given this simple recipe using a Crock-Pot®. Great served with mashed potatoes.
Provided by Carol Foster
Categories Meat and Poultry Recipes Lamb
Time 8h55m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 135.6 calories, Carbohydrate 4.4 g, Cholesterol 48 mg, Fat 6.4 g, Fiber 0.5 g, Protein 14.5 g, SaturatedFat 2.7 g, Sodium 654.6 mg, Sugar 1.1 g
CROCK POT LAMB SHANKS
Modified version of a recipe I found on the 'net that I thought turned out great. Apart from a few small changes to seasoning the original recipe called for a cup of wine rather than beer, sometimes I feel with tomato that makes things a bit rich when slow-cooked and I thought the beer substitution worked well. If you don't want to use beer try a cup of beef stock instead of the stock powder / beer. Also whole garlic cooked this way doesn't taste strong at all, if you want it to have a strong garlic taste you'd need to crush some of it.
Provided by Peter J
Categories Lamb/Sheep
Time 8h20m
Yield 2-4 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in pan over medium to high heat and brown lamb shanks on all sides.
- Season lamb shanks with pepper.
- Place sliced onions at bottom of crock pot and put lamb shanks on top drizzled with remaining oil and juices from the pan.
- Place mushrooms and garlic cloves over the top.
- Mix beer, Worcestershire sauce, stock powder, tomatoes, oregano, basil, thyme and bay leaf in a bowl.
- Pour mixture over the top of lamb shanks.
- Cook in crock pot on low for 6-8 hours depending on your crock pot.
- Remove bay leaves.
- Serve with vegetables and juices poured over the top of the shanks. I served over wholegrain bread but mashed potatoes would be the best match.
LAMB CURRY
Mild and tasty curry that really enhances the flavour of the lamb
Provided by bhec202
Time 40m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Place the lamb, curry powder, turmeric and cumin seeds into a bowl and mix together to coat. Season with salt and freshly ground black pepper.
- Heat the olive oil in a deep pan and add the coated lamb. Cook for two minutes, or until brown on all sides.
- Add the garlic, onion, pepper ( if using) to the pan and fry for 3-4 minutes. Then add the yoghurt and simmer for 5-6 minutes or until cooked through.
- Add the spinach to the pan and simmer for one minute.
- ladle the curry into a bowl.
- ladle the curry into a bowl.
- Serve with warm chapatis or naan and basmati rice
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
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.
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- In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
- In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water. Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice/ parathas/ naan.
CROCK POT LAMB CURRY - THE ROASTED ROOT
From theroastedroot.net
- In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium-high heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
- Transfer the coconut milk/spice mixture to a large crock pot (6-quart or larger), along with the lamb meat and diced tomatoes.
- Give everything a big stir until well-combined. Secure the lid on the crock pot, and turn it on the low setting. Cook 8 hours, or until the lamb stew meat shreds easily when pulled with a fork.
COCONUT LAMB CURRY (PALEO, WHOLE30) - IRENA MACRI | HEALTHY
From irenamacri.com
- Heat a tablespoon of coconut oil in a casserole pot or a large saucepan. Add the lamb and stir on high heat until lightly browned, about 3-4 minutes.
- Add the onion, chilli and celery and cook for about a minute, until slightly softened. Bring the heat down to medium. Add garlic, garam masala, turmeric, fennel seeds and ghee (or extra coconut oil if avoiding dairy). Stir through the lamb and cook for a minute to let the spices release their aromas.
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- 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.
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- Clean lamb, removing any silver skin and excess fat. Using a sharp chef's knife and sturdy cutting board cut into bite-size cubes and pat dry to remove excess moisture.
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- Heat olive oil in a large, heavy skillet over medium high. Once hot, add the lamb and brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker.
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- Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes).
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From theroastedroot.net
- Add everything but the yogurt and baby spinach to a large (6-quart) crock pot, and stir very well (don't worry, the spinach will cook down).
- Place the crock pot on the lowest heat setting, secure the lid, and allow curry to cook for 6 hours.
- Add the Greek yogurt and spinach to the curry and stir well. Place the cover back on the crock pot and cook 1 more hour (still on the lowest setting).
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- Heat the oil in a large frying pan and and add in the diced onion. Cook for 2-3 minutes until starting to soften.
- Add the garlic, curry powder, ground coriander, ground cumin and paprika and cook for another couple of minutes, stirring all the spices into the onions.
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- Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 5 minutes or until browned. Remove lamb from pan; place in a 4-quart electric slow cooker.
- Drain tomatoes, reserving juice. Place flour in a small bowl; gradually add tomato juice, stirring with a whisk until smooth. Stir tomatoes, tomato juice mixture, onion, and next 7 ingredients (through garlic) into lamb. Cover and cook on LOW for 8 hours or until lamb is tender. Serve lamb curry over rice; top with yogurt, and sprinkle with cilantro.
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