This slow-cooker lamb curry is rich and so flavoursome, it’s a great warming dish for those cold evenings and requires minimal effort if you have a slow cooker. If you’re a curry fan and enjoy cooking, you most likely have these staple spices in your cupboard and the recipe is also packed full of good veggies that melt in the mouth. The lamb itself gives such an aromatic taste, I am a big fan of this one.

Ingredients (for 4 portions);

• 2 tbsp olive oil
• 600g lamb leg
• 2 onions, chopped
• 4 carrots, thickly sliced
• 3 garlic cloves, crushed / 3 tsp of lazy garlic
• 5cm piece ginger, grated / 1 heaped tsp of lazy ginger
• 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced
• 1 tbsp garam masala
• 1 tsp cinnamon
• 2 tsp ground cumin
• 15g fresh coriander, leaves picked and stalks finely chopped
• 400g tin chopped tomatoes 
• 100ml lamb stock
• 400ml light coconut milk
• 125g spinach 
• Rice or naan (or both!), to serve (optional)

Method (approx 25mins prep + 6.5 hours cooking time in the slow cooker on low);

1. Heat 1 tbsp oil in a deep non-stick frying pan over a medium-high heat. Brown the lamb for 5-8 mins, season and transfer to the slow cooker.
2. Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, chopped green chilli, spices and coriander stalks. Stir well and cook for a further 1 min until fragrant. Transfer everything to the slow cooker.
3. Add the chopped tomatoes and lamb stock to the slow cooker and stir to combine. Cook on a low heat for 6 hrs.
4. Stir through the coconut milk and cook for a further 30 mins. Add the spinach to wilt through 5 mins before serving. Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like. 

Please give this recipe a go and let me know what you think!

If you have any recipe recommendations, questions or would like to collaborate with me in any way, please just email me at jensfoodblog@gmail.com!

Happy munching!

Jen

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