There's a little bit of prep needed before you get out your slow cooker. You'll need to set aside 40 minutes at the start to add the spices to the lamb and chill in the fridge, before browning the meat and then adding to the slow cooker.
The bit of extra effort will be worth it by the time you serve this delicious curry.
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Yields:
4
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
Cal/Serv:
478
Ingredients
500g
(1lb 2oz) lean stewing lamb on the bone, cut into 8 pieces (ask your butcher to do this), fat trimmed
1tsp.
ground cumin
1tsp.
ground turmeric
2
garlic cloves, crushed
1
medium red chilli, deseeded and finely chopped
21/2
cm (1in) piece fresh root ginger, peeled and grated
2Tbsp.
vegetable oil
1
onion, finely chopped
400g
tin chopped tomatoes
2Tbsp.
vinegar
175g
(6oz) red lentils, rinsed
Large handful fresh coriander leaves, to garnish
Directions
Step 1
Put the lamb into a shallow sealable container and add the spices, garlic, chilli, ginger and some seasoning. Stir well to mix, then cover and chill for at least 30min.
Step 2
Heat the oil in a large pan, and fry the lamb over a medium-high heat for 10min, turning regularly, or until the meat is evenly browned. Transfer the meat to a slow cooker (don't turn the cooker on at this point).
Step 3
Add the onion to the empty lamb pan and fry gently for 8min, until softened. Add the tomatoes, vinegar, lentils and 225ml (8fl oz) boiling water and bring to the boil. Season well. Carefully add the mixture to the lamb in the slow cooker, cover and cook on Low for 5-6hr until the lamb is tender.
Step 4
Garnish with coriander and serve with rice or naan bread.
Per Serving:
Calories: 478
Total carbs: 36 g
Total fat: 22 g
Saturated fat: 7 g
Protein: 45 g
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