lamb curry in slow cooker

Lamb curry in slow cooker:

First attempt at lamb curry and won’t be the last.

Edited for recipe….

Preparation:
600g lamb shoulder (cut into chunks myself)
1 large onion (chopped)
4 garlic cloves (crushed)
Squirt of ginger puree (approx 1-2 tsp)
2 tsp ground cumin
1 tsp cinnamon
2 tsp chilli powder
1 tbsp garam masala
Biiiiggg squirt of tomato puree
Tin of chopped tomatoes
Bag of green beans (halved)
Spinach (used half a bag of fresh spinach)
Half a tin of coconut milk
Handful of cherry tomatoes (just using them up)

Method:

I seared the lamb in my sc in a little oil (my sc is hob safe) for a few minutes. Added the onions and cooked for a further few minutes (until softened).

Take the slow cooker and heat up after that put the garlic; ginger; tomato puree and chopped tomatoes, spinach, green beans, cherry tomatoes and the spices and stirred (first photo).

Cooked on low for 6.5 hours (second photo).

Stirred with the coconut milk in (third photo) as show and left for another 30 mins.

Served up and voila

Newsflash : This curry wasn’t hot at all as I don’t like hot curries and more to the point they don’t like me 🔥 To make it hotter you can add more chilli powder to your taste or fresh chillies. You could also leave the coconut milk out if you liked.

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