Lamb curry is super easy for busy nights
Don’t stop reading! If you think you don’t like lamb — its gaminess is not for everyone — this recipe may change your mind. The bold punch of flavor from all the aromatics and spices masks any gaminess. Adding to its appeal, this recipe can be cooked a number of ways — in your instant pot or slow cooker, on the stove top or in the oven. You can use boneless cuts of lamb shoulder for convenience, but bone-in lamb imparts a deeper flavor.
This dish reminds me of the curry my grandmother used to make when we visited her. Serve it with rice, naan, some raita and simple vegetables.
Two tips: You can mince the garlic and ginger ahead of time; just freeze them in plastic zip-top bags until ready for use. The curry freezes well, too, so double the recipe and you’ll have a second meal ready to go.
Slow Cooker Lamb Curry
Serves 4 to 6
Ingredients: 2 tablespoons vegetable oil 2 cups red onion, finely diced (about 1 large) 2 tablespoons garlic, finely minced 2 tablespoons fresh ginger, finely minced 4 green cardamom pods, crushed 2 black cardamom pods, crushed (optional) 2 bay leaves (optional) 1 tablespoon cumin 1½ tablespoons garam masala ½ teaspoon turmeric 1 cinnamon stick (optional) 1 to 2 teaspoons chile powder (optional)
1 pureed cup tomatoes, diced or 1½ pounds lamb shoulder or leg, cut into 1-inch cubes 1 to 2 cups water or chicken stock
Garnish: fresh chopped chiles, cilantro leaves Directions: Heat the oil in a large saucepan over mediumhigh heat. Cook the onions for 8 to 10 minutes until they’re softened and golden.
Add the garlic and ginger and cook for another 1 to 2 minutes until they become aromatic. Add the cardamom pods, bay leaves, cumin, garam masala, turmeric, cinnamon stick and chile powder and cook for a minute, stirring constantly so the spices do not burn.
Add the tomatoes and cook for another 4 to 5 minutes.
Add the lamb cubes and saute for a few minutes. Transfer to a slow cooker and add enough stock or water to almost cover the meat, i.e., leave the top surface of the meat exposed. Cook on low for 6 to 8 hours, until tender. Season with salt and pepper to taste, and serve garnished with sliced chiles and fresh cilantro.