Best Lamb And Veggie Curry Slow Cooker And Stove Top Prep Recipes

SLOW COOKER VEGETARIAN CURRY

Steps:

• Combine cauliflower, peas, potatoes, tomatoes, water, cumin, curry powder, turmeric, and chili powder in a slow cooker.
• Cook on Low until vegetables are tender, 5 to 6 hours.

EASY SLOW COOKER LAMB CURRY

Steps:

• Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.
• Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.
• Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
• After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

SLOW-COOKED VEGETABLE CURRY

Steps:

• In a large skillet, heat oil over medium heat; saute onion until soft and lightly browned, 5-7 minutes. Add garlic and spices; cook and stir 1 minute. Stir in tomato paste; cook 1 minute. Transfer to a 5- or 6-qt. slow cooker., Mash 1 can of beans until smooth; add to slow cooker. Stir in remaining beans, vegetables, broth, coconut milk, pepper and salt., Cook, covered, on low until vegetables are tender, 5-6 hours. Sprinkle with cilantro. Serve with rice, lime wedges and, if desired, yogurt.

LAMB AND VEGGIE CURRY (SLOW COOKER AND STOVE TOP PREP)

Steps:

• Brown the Lamb in 1 1/2 tablespoons Olive Oil.
• Once the Lamb is browned, place in a slow cooker with the Tomatoes, Cumin and Curry. Stir to distribute the spices.
• Add enough Beef Broth to cover the Lamb and cook on low for 6-8 hours.
• Add the Butternut Squash and the Potatoes (and more beef broth, if necessary), 1 hour prior to serving.
• 15 minutes before serving, saute the Pearl Onions, Carrots and Green Beans with the remaining Olive Oil until just tender.
• Add all the slow cooker ingredients and the Peas and mix thuroughly. Check the seasoning and adjust to taste.
• Remove from heat and add the Yogurt.
• Serve with rice and curry extras (coconut, chutney, raisins, peanuts, cilantro -- ).

SLOW COOKER LAMB CURRY - EASIEST EVER RECIPE!

Steps:

• Put all of the ingredients in the slow cooker (apart from the mango chutney).
• Cook for 4 - 5 hours on HIGH or 6 - 7 hours on LOW.
• Before serving stir through the mango chutney.

SLOW COOKER LAMB CURRY WITH CAULIFLOWER, PEAS, AND POTATOES

Steps:

• Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.
• Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.

LAMB AND VEGETABLE CURRY

Steps:

• Preheat oven to 160C fan forced 180C regular.
• Heat half the oil in a large casserole dish that you can used on the stove top and put in the oven, on medium high heat and cook your lamb in batches (I did 3 batches) and add some more oil if needed, set each batch to one side.
• Add some more oil if required and cook off onion till soft and then remove and set to one side.
• Add a couple of tablespoons of the curry paste to the pot and then add your potatoes and stir to coat the potatoes with the paste till fragrant and then remove.
• Put in the rest of your curry paste and then fry off till fragrant and then add the lamb back in and stir well and then add the tomatoes with juices and the stock/water and stir to combine and then add the potatoes and onions and stir to combine.
• Bring back to the boil and then cover with lid and put in the oven and cook for 2 hours stirring occasionally and add any more liquid if needed (I didn't).
• Just before serving stir in the silver beet.
• To cook your pappadums - put 4 on a microwave proof rack or plate lines with kitchen paper and cook on high (100% power) for 1 to 2 minutes (I have a 900watt microwave and mine took 1 minute 30 seconds) until they expand and crispy and then repeat till all pappadums are cooked and serve with the lamb and some rice.
• Freeze left overs in containers for another time.