Slow Cooker Lamb Curry {Easiest EVER Recipe!}
6 standard portions
Source field check Β· Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 kg Lamb (Cubed)
- 1 Onion
- 4 Cloves garlic
- 2 tsp Ginger
- 400 g Tinned tomatoes
- 200 g Curry paste
- 1/2 tsp Salt
- 2 tsp Garam masala
- 2 tsp Cumin
- 2 Lamb stock cubes (Or 1 stock pot)
- 500 g Butternut squash (Peeled and cut into cubes or frozen)
- 4 tbsp Mango chutney
Method
- 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.