Slow-Cooker Lamb Curry

Name: Slow-Cooker Lamb Curry
Prep time: 10 min
Cook time: 360 min
Total time: 370 min
Yield: 4
Ingredients: 50g Red Lentils; 4 tsp Vegetable Bouillon Powder; 1 Cinnamon Stick; 150g Curly Kale; 6 tbsp Madras Curry Paste; Maldon Salt, to taste; 2 Cooked Brown Rice, to serve; 2 tsp Cumin Seeds; 4 Lean Lamb Steaks, fat removed, diced; 2 Large Onion, halved and sliced; 2 Tins Chickpeas, (don’t drain); 2 Tins Chopped Tomatoes; 2 tbsp Grated Ginger, peeled and grated

10m prep time

370m total time

Easy level

13 ingredients

Slow-Cooker Lamb Curry recipe by Cherrypick

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

Method

Based on 4 servings, adjust as needed.

Step 1

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.

Step 2

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

Ingredients
Based on 4 servings

50g Red Lentils 1 x Sainsbury's Dried Red Lentils 500g
4 tsp Vegetable Bouillon Powder 1 x Marigold Swiss Vegetable Bouillon 150g
1 Cinnamon Stick 1 x Sainsbury's Cinnamon Sticks 13g
150g Curly Kale 1 x Sainsbury's Kale 200g
6 tbsp Madras Curry Paste 1 x Patak's Madras Spice Paste 283g
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g
2 Cooked Brown Rice, to serve 2 x Ben's Original Classic Wholegrain Microwave Rice 220g
2 tsp Cumin Seeds 1 x Sainsbury's Ground Cumin 43g
4 Lean Lamb Steaks, fat removed, diced 2 x Sainsbury's British or New Zealand Lamb Leg Steaks 300g
2 Large Onion, halved and sliced 2 x Sainsbury's Onions Loose
2 Tins Chickpeas, (don’t drain) 2 x Sainsbury's Chickpeas in Water 400g (240g*)
2 Tins Chopped Tomatoes 2 x Stamford Street Co. Chopped Tomatoes in Tomato Juice 400g
2 tbsp Grated Ginger, peeled and grated 1 x Sainsbury's Ginger 100g