Dinner

Slow Cooker Lamb Curry

Succulent lamb shoulder slow-cooked in a fragrant coconut-tomato curry with chickpeas and warming spices. Just prep and leave.

StandardGluten Freehigh_protein
643
kcal
32g
Protein
44g
Carbs
35g
Fat
£1.94
Per Serving
⏱ Prep: 20 min 🍳 Cook: 300 min 🍽 Serves 6
🛒 Ingredients
IngredientAmountCalories
Lamb Shoulder 700g lamb shoulder 1750 kcal
White Onion 2 medium white onions 80 kcal
Garlic 3 cloves garlic 14.7 kcal
Fresh Ginger 20g fresh ginger 16 kcal
Tikka Masala Paste 4 tbsp tikka masala paste 138 kcal
Tinned Tomatoes 400g tin chopped tomatoes 72 kcal
Tomato Puree 2 tbsp tomato puree 24.6 kcal
Coconut Milk (tinned) 200ml coconut milk 394 kcal
Chickpeas (tinned) 200g tin chickpeas 238 kcal
Basmati Rice 240g basmati rice 847.2 kcal
Ground Cumin 1 tsp ground cumin 18.8 kcal
Ground Turmeric 1 tsp turmeric 9.4 kcal
Garam Masala 1 tsp garam masala 9 kcal
Smoked Paprika 1 tsp smoked paprika 8.5 kcal
Olive Oil 2 tbsp olive oil 221 kcal
Lemon 1 lemon 12 kcal
Fresh Coriander Fresh coriander 3.5 kcal
👨‍🍳 Method
  1. 1Cut lamb shoulder into large chunks. Season with salt, turmeric, cumin and smoked paprika.\n2. Brown lamb pieces in a hot pan, 3-4 minutes per side (this step adds depth but can be skipped).\n3. Transfer browned lamb to the slow cooker.\n4. In the same pan, cook white onion until golden. Add garlic and ginger; cook 1 minute.\n5. Add tikka paste and cook 2 minutes. Pour in tinned tomatoes, tomato puree and coconut milk. Stir.\n6. Pour the sauce over the lamb. Add chickpeas.\n7. Cook on LOW for 7-8 hours or HIGH for 4-5 hours until lamb is falling apart.\n8. Season with garam masala and lemon juice. Remove lamb and shred with two forks.\n9. Return meat to the sauce. Serve with basmati rice and fresh coriander.

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