Hit enter to search or ESC to close

Bookmark Recipe

Mark's Slow-Cooked Lamb Curry

The perfect slow cooker recipe using ingredients you already have in the store cupboard!

4 people
3 h 30 min

Ingredients

    • 1kg leg or shoulder of lamb, diced
    • 2 tablesp. olive oil
    • 5 tablesp. ground coriander
    • 5 tablesp. curry powder​
    • 5 tablesp. ground cumin​
    • 1 tablesp. chilli powder

    For the sauce:

    • 2 red chillies, top removed (use dried if fresh unavailable) ​
    • 4 onions, peeled​
    • 8 garlic cloves, peeled​
    • 2 red peppers, seeds removed​
    • 2 tablesp. Dijon mustard​
    • 2 stock cubes​
    • 200ml red wine vinegar
    • 2 tins chopped tomatoes
    • 2 beef stock pots
    • 1 sprig rosemary
    • Salt and freshly ground black pepper
    • 200g basmati rice
    • Salad leaves
    • Coriander leaves

Lamb Curry

    • 1kg leg or shoulder of lamb, diced
    • 2 tablesp. olive oil
    • 5 tablesp. ground coriander
    • 5 tablesp. curry powder​
    • 5 tablesp. ground cumin​
    • 1 tablesp. chilli powder

    For the sauce:

    • 2 red chillies, top removed (use dried if fresh unavailable) ​
    • 4 onions, peeled​
    • 8 garlic cloves, peeled​
    • 2 red peppers, seeds removed​
    • 2 tablesp. Dijon mustard​
    • 2 stock cubes​
    • 200ml red wine vinegar
    • 2 tins chopped tomatoes
    • 2 beef stock pots
    • 1 sprig rosemary
    • Salt and freshly ground black pepper

To Serve

    • 200g basmati rice
    • Salad leaves
    • Coriander leaves

Method

Copy Text

Heat the oven to Gas Mark 2, 150°C.

Heat a large ovenproof sauce pan, add some oil, then add the meat and cook for about 8-10 minutes until caramelised.  

In a dry pan, toast the spices for 1 minute over a medium heat.

Add the chillies, onion, garlic, peppers, mustard and stock cubes to a food processor or blender. Blend until smooth. Add this to the browned lamb. ​

Cook over a medium heat for 3 minutes, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary and the toasted spices. Season with a little salt and black pepper. Bring this to the boil. Cover and cook in the preheated oven for 3 hours. Once cooked, the meat will be tender, remove the rosemary sprig.

Cook the rice as per packet instruction. Sprinkle some coriander over the curry and serve with a lightly dressed green salad.

Quality Mark Logo

The Quality Mark & You

Learn more

Method

Copy Text

Heat the oven to Gas Mark 2, 150°C.

Heat a large ovenproof sauce pan, add some oil, then add the meat and cook for about 8-10 minutes until caramelised.  

In a dry pan, toast the spices for 1 minute over a medium heat.

Add the chillies, onion, garlic, peppers, mustard and stock cubes to a food processor or blender. Blend until smooth. Add this to the browned lamb. ​

Cook over a medium heat for 3 minutes, then add the vinegar, followed by the tinned tomatoes and stockpots. Finish by adding the rosemary and the toasted spices. Season with a little salt and black pepper. Bring this to the boil. Cover and cook in the preheated oven for 3 hours. Once cooked, the meat will be tender, remove the rosemary sprig.

Cook the rice as per packet instruction. Sprinkle some coriander over the curry and serve with a lightly dressed green salad.