Slow cooker curry with lamb, beef or vegetables
Prep time
Cook time
Total time
Author: Lis @ The Fare Sage
Serves: 4-6
Ingredients
For the spice paste:
- 1 tbsp ground coriander
- 1 tbsp ground cumin
- 1 tbsp garam masala
- 1 tsp ground ginger
- 1 tsp ground tumeric
- 1 tsp yellow mustard seeds
- 1 tsp poppy seeds
- ½ tsp cinnamon
- ¼ tsp salt
- 4 tbsp white vinegar
For the curry:
- 1 tbsp oil or ghee
- 1 brown onion
- 3 cloves garlic
- 2 stems fresh curry leaves (optional)
- 500g lamb shoulder, or stewing beef, or 3 cups of your favourite vegetables, diced (see notes)
- 2 medium orange sweet potato (kumara)
- 400g can diced tomatoes
- ¾ cup beef stock
- 165ml coconut cream
Instructions
- Combine all the spices and the salt for the spice paste in a small bowl. Pour in the white vinegar and stir to make a thick paste.
- Heat the oil or ghee in a large frypan over a medium heat.
- Dice the onion and slice the garlic and add to the pan. Cook gently for 5-7 minutes until very soft. Remove the leaves from the curry stems and add them to the pan. Cook for another minute.
- While the onion is cooking, dice the meat into 2 cm cubes. Peel and dice the sweet potato into 1 cm cubes.
- Add the spice paste to the pan and cook gently for 2-3 minutes until fragrant.
- Stir in the diced meat and sweet potato. Stir well to coat both in the onion and spice mixture.
- Pour over the can of tomatoes and the beef stock.
- Add the diced vegetables to the bowl of a slow cooker.
- Carefully transfer the curry to the slow cooker on top of the vegetables. Stir to combine. Put on the lid and cook on low for 7-8 hours (or high for 4 hours) until the meat is tender.
- Half an hour before serving, stir in the coconut cream. Replace the lid and continue to cook until serving.
- Serve with steamed rice, poppadom or roti, and your favourite chutney or raita.
Notes
If using vegetables for this curry instead of the meat, try to use vegetables that will stand up to long, slow cooking without breaking down, such as carrot, parsnip, pumpkin. If you choose to use softer vegetables such as eggplant, zucchini or broccoli, add them in half way through the cook time.
Fresh curry leaves can be tricky to locate. I usually only find them at my local speciality Indian store. If you are unable to find them, just omit them.
Orange sweet potato is best for this curry rather than the yellow or purple varieties. The orange ones are much softer and will break down almost completely during cooking, giving the sauce a lovely thickness.
Fresh curry leaves can be tricky to locate. I usually only find them at my local speciality Indian store. If you are unable to find them, just omit them.
Orange sweet potato is best for this curry rather than the yellow or purple varieties. The orange ones are much softer and will break down almost completely during cooking, giving the sauce a lovely thickness.
Recipe by The Fare Sage at https://www.thefaresage.com/slow-cooker-curry/