Hamdi Saidani This Jamie Oliver Lamb Curry Slow Cooker is the Best and Easiest UK Slow-Cooked Lamb Curry Recipe Ever. This traditional slow-cooked lamb curry is made with lamb shoulder, rapeseed oil, onions, garlic, ginger, cumin, garam masala, cinnamon, and chili powder.
It’s cooked in a slow cooker for at least 6 hours until the lamb becomes melt-in-your-mouth tender. Serve it with Easy Naan Bread or over steamed rice for a complete meal.
Slow Cooker Lamb Curry Ingredients
- 650g lamb shoulder, cut into large chunks
- 2 tbsp rapeseed oil
- 2 onions, roughly chopped
- 5 garlic cloves, crushed
- 5cm piece of ginger, grated
- 2 tsp cumin
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp chili powder (mild or hot)
- 1 green chili, deseeded if you prefer less heat, chopped
- 1 tbsp tomato purée
- 300g Greek yogurt
- 1 small bunch coriander, chopped
- 2 tbsp toasted flaked almonds
- Rice, to serve
How To Cook Lamb Curry In Slow Cooker
- Brown the Lamb: Season the lamb and brown it in batches using a little oil. Transfer each batch to the slow cooker.
- Prepare the Base: Fry the onions in a pan with a bit more oil until tender. Add garlic, ginger, spices, green chili, and tomato purée. Mix and add to the slow cooker.
- Start Slow Cooking: Pour 200ml boiling water into the slow cooker and mix well. Cook on low heat for at least 6 hours.
- Add Yogurt: After 6 hours, add the Greek yogurt and stir well. Continue cooking for another 30 minutes to 1 hour.
- Final Touch: Once cooked, garnish with chopped coriander and toasted flaked almonds. Serve with rice.
How Long To Cook Lamb Curry In Slow Cooker
The lamb curry should be cooked in the slow cooker on low heat for at least 6 hours. After adding the Greek yogurt, continue cooking for another 30 minutes to 1 hour. This ensures that the lamb becomes tender and the flavors meld together well.
What To Serve With Slow Cooked Lamb Curry
Serve this jamie oliver slow cooked lamb curry with Colcannon Mash, Dauphinoise Potatoes, Greek Potatoes or Russian Salad.
How To Store Lamb Curry
- In The Fridge: Store the lamb curry in an airtight container for up to 3-4 days.
- In The Freezer: You can freeze the lamb curry in a freezer-safe container for up to 2-3 months. Make sure to thaw it in the fridge before reheating.
How To Reheat Lamb Curry
To reheat the lamb curry, you can use a microwave for quick reheating. Alternatively, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes.
If you prefer the stovetop, simply transfer the curry to a pan and heat over medium heat until warmed through.
Try More Jamie Oliver Recipes:
- Slow Cooker Lamb Tagine
- Slow Cooker Pumpkin Soup
- Leftover Chicken Curry
- Leftover Lamb Curry
- Jamie Oliver Beef Casserole
Jamie Oliver Lamb Curry Slow Cooker
Description
This Jamie Oliver Lamb Curry Slow Cooker is the Best and Easiest UK Slow-Cooked Lamb Curry Recipe Ever. This traditional slow-cooked lamb curry is made with lamb shoulder, rapeseed oil, onions, garlic, ginger, cumin, garam masala, cinnamon, and chili powder.
It’s cooked in a slow cooker for at least 6 hours until the lamb becomes melt-in-your-mouth tender. Serve it with Easy Naan Bread or over steamed rice for a complete meal.
Jamie Oliver Slow Cooker Lamb Curry Ingredients
How To Cook Lamb Curry In Slow Cooker
- Season the lamb and brown it in batches using a little oil. Transfer each batch to the slow cooker.
- Fry the onions in a pan with a bit more oil until tender. Add garlic, ginger, spices, green chili, and tomato purée. Mix and add to the slow cooker.
- Pour 200ml boiling water into the slow cooker and mix well. Cook on low heat for at least 6 hours.
- After 6 hours, add the Greek yogurt and stir well. Continue cooking for another 30 minutes to 1 hour.
- Once cooked, garnish with chopped coriander and toasted flaked almonds. Serve with rice.
