Description

This Melt-in-Your-Mouth Slow Cooker Lamb Curry Delight is a richly flavored curry featuring tender lamb shoulder slow-cooked to perfection with a fragrant blend of spices, coconut milk, and tomatoes. The dish is easy to prepare with simple steps, allowing the lamb to become juicy and delicious while the sauce thickens to a creamy, aromatic consistency. Served over boiled rice and garnished with fresh coriander, this curry is a comforting and satisfying meal perfect for any occasion.

Ingredients

Scale

Meat and Oil

2 tablespoons vegetable oil
3 pounds lamb shoulder

Vegetables and Aromatics

1 large onion, chopped
4 cloves garlic, minced
2 tablespoons minced ginger

Spices

1 teaspoon salt
2 tablespoons garam masala
1 tablespoon curry powder
1 teaspoon paprika
1 teaspoon cinnamon
4 pods cardamom

Liquids and Sauces

2 cups chicken stock
1 can chopped tomatoes (tinned)
2 tablespoons tomato puree
1 tablespoon sugar
1 can coconut milk

Thickener

2 tablespoons cornflour (cornstarch)
1/2 cup cold water

Garnish and Serving

1/4 cup chopped coriander (cilantro)
4 cups boiled rice

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Instructions

Preheat the slow cooker: Set your slow cooker to the high setting to warm up while you prepare the ingredients.
Sear the lamb: Heat the vegetable oil in a large pan over medium-high heat. Add the lamb shoulder pieces and sear them until browned on all sides, about 6-8 minutes. This seals in the juices and creates flavor.
Sauté the onions: Add the chopped onion to the pan and cook for 5 minutes until the onions are translucent and soft, building a sweet base for the curry.
Add aromatics and spices: Stir in minced garlic, ginger, salt, garam masala, curry powder, paprika, and cinnamon. Cook for 1-2 minutes until the spices are fragrant and well combined with the onion mixture.
Make the sauce: Pour in the chicken stock, chopped tomatoes, tomato puree, sugar, coconut milk, and add the cardamom pods. Stir everything thoroughly to combine into a rich curry sauce.
Slow cook the curry: Transfer the entire contents from the pan into the preheated slow cooker. Cook on high for 4-5 hours or on low for 6-8 hours, allowing the lamb to become tender and the flavors to meld.
Remove and shred the lamb: Once the lamb is tender, carefully take it out and place it on a cutting board. Using two forks, shred the lamb into bite-sized pieces.
Prepare the sauce: Skim off any excess fat from the sauce in the slow cooker and discard the cardamom pods to prevent an overpowering flavor.
Thicken the curry sauce: In a small bowl, mix the cornflour with cold water until smooth. Stir this mixture into the slow cooker and cook for an additional 10-15 minutes until the sauce thickens to your desired consistency.
Combine shredded lamb: Return the shredded lamb to the slow cooker and stir well to coat the meat evenly in the thickened curry sauce.
Serve: Spoon the hot lamb curry over boiled rice and garnish with freshly chopped coriander for a burst of fresh herbaceous flavor.

Notes

For best flavor, searing the lamb before slow cooking is recommended to lock in juices and add depth.
Adjust cooking times based on your slow cooker model as some can run hotter or cooler.
Use fresh coriander just before serving to preserve its bright flavor and color.
This dish can be prepared a day ahead; flavors improve after resting overnight in the refrigerator.
If you prefer a thicker curry, add a bit more cornflour slurry gradually.