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Title: Slow Cooker Indian Lamb Curry
Categories: Indian, Lamb
Yield: 4 Servings

500 g Lamb or mutton
2 tb Cooking oil
200 g Baby potato; halfed
2 Green cardamom
3 Cloves
1 Cinammon stick (1")
1 Bay leaf
300 g Onion; fineley chopped
1 tb Ginger garlic paste; heaping
1 1/2 ts Coriander powedr
1 ts Cumin powder
1 ts Turmeric powder
1 ts Kashmiri chili podwer
1 ts Red chili powder
1 ts Garam masala
1 lg Plum tomato; blanched and
-chopped
Salt; to taste

Preparation time: 15 minutes
Cooking time: 5 hours

Slow Cooker Indian Lamb Curry is what you would need on a cold winter
night. This is the best ever lamb curry and I can vouch for that.

Heat oil in a heavy bottom pan.

Add halved baby potatoes to the oil and fry for 5 minutes. Once the
potato is slightly roasted, remove from oil with a slotted spoon.
Keep aside.

To the same pan, in the remaining oil add whole spices. Let it become
aromatic.

Add chopped onions. Cook onions till soft and starts to brown.

Add ginger-garlic paste. Cook untill the raw smell goes off.

Add blanched tomato. Cook until the onion-tomato mixture starts to
come together.

Add all the spices. Cook the mixture until oil start to ooze from the
sides.

Add Lamb pieces. Cook for 5 minutes on medium heat. This step is
required to brown the meat a little bit befor putting in the slow
cooker.

Then shift everything to the pre-heated slow cooker.

Cook on low heat for 4 to 5 hours or 2-1/2 to 3 hours on high
temperature. Stir a couple of times in between.

If required add 1/2 to 1 cup of hot water for thinner gravy.

Garish with fresh coriander and serve with rice/naan/paratha.

Recipe by Subhasmita Panig

Recipe FROM: <https://theflavoursofkitchen.com/
slow-cooker-indian-lamb-curry/>

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