A SUPER EASY LAMB CURRY FOR BUSY WEEKNIGHTS
This simple dish goes into a slow cooker, Instant Pot or oven, then simmers away
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 stovetop 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 ziptop 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 4to 6
INGREDIENTS
2tablespoons 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)
2bay leaves (optional)
1 tablespoon cumin
1tablespoons garam masala
1⁄2 teaspoon turmeric
1cinnamon stick (optional)
1 to 2 teaspoons chile powder (optional)
1cup tomatoes, diced or pureed
1 pounds lamb shoulder or leg, cut into 1-inch cubes
1 to 2cups water or chicken stock Garnish: fresh chopped chiles, cilantro leaves
DIRECTIONS
Heat the oil in a large saucepan over medium-high heat. Cook the onions for 8to 10minutes until they’re softened and golden. Add the garlic and ginger and cook for another 1to 2minutes 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.