This is a lovely warming comfort food that is ideal for the coldest days. Make a big batch and then you will have lunch for the next few days. This also freezes well so you can have some on hand when you don’t have the time to cook from scratch. Being prepared for busy times is key for staying consistent with your plan.
If you don’t have a slow cooker, you can simply make this in a casserole dish, or heavy based frypan and cook it on the stove top until everything is cooked through.
Slow Cooker Lamb Curry
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Serves: 2
Ingredients
- 450gm lamb, diced
- 1 Tbs olive oil
- 1 onion, cut into wedges
- ½ cauliflower, chopped
- 1 zucchini, cut into chunks
- 1 cinnamon stick
- 1 bay leaf
- 1 clove garlic, minced
- 1 tsp cumin
- 1 tsp turmeric
- ¼ tsp red chilli flakes
- ½ tsp fennel seeds
- 1 tsp coconut sugar
- 1 tsp fresh ginger, minced
- 2 Tbs tomato paste
- ½ C water
- ¼ C fresh coriander, chopped
- 2 tsp tapioca flour
Instructions
- Add the olive oil, ginger and garlic to the slow cooker.
- Cook for a minute until it is fragrant.
- Add the lamb and cook it until it is just browned.
- Add the remaining ingredients, reserving half of the coriander for garnishing.
- Set the slow cooker for 6-8 hours.
- Remove the bay leaf and scoop the curry into serving bowls.
- Serves 2, with left over’s