Slow cook lamb curry

Dancook

Hey,

I was bought a cast iron lidded oven dish, and I've heard you can make dishes where you just throw everything in.. even raw meat and leave it to cook in the oven for something like 45mins and it comes out ready to eat!

I bought some lamb, and wanted to do a curry like this.

does anyone have an suggestions on recipes that follow this method of cooking? Or suggestions what I could use it for?

Thanks

bones`

Probably not quite what you are looking for but makes for a cracking curry, as seen on Saturday Morning Kitchen

Mumrez Khan’s Lamb and Spinach Karahi curry recipe from the Karachi Restaurant in Neal Street, Bradford.

The Ingredients

250g (9oz) Ghee

3 tablespoons Fresh Coriander (chopped)

65g (2 1/2oz) Garlic

1 tablespoon Ground Turmeric

1 tablespoon Red Chilli Powder

350g (12oz) Fresh Spinach washed with large stalks removed

1 tablespoon Ground Cumin

4 medium sized Green Chillies with stalks removed

1 tablespoon Paprika

½ tablespoon Garam Masala

550g (1 1/4lb) Onions Chopped

1 x 400g (140z) Can Chopped Toms

50g (2oz) Fresh Ginger, peeled and chopped

1 tablespoon Salt

900g (2lb) Boneless leg or shoulder of Lamb (1½ in) cubes

1 tablespoon Ground Coriander

120ml (4fl oz) water

A pinch of ground cumin and freshly ground black pepper to serve



How to Cook

1. Heat the ghee in a large, heavy based pan. Add the onions and cook over a medium heat, stirring now and then, for 20 minutes until they are soft and a light brown

2. Put the tomatoes, water, ginger and garlic into a liquidizer and blend until smooth. Remove the fried onions with a slotted spoon, add them to the paste and blend briefly until smooth.

3. Return the puree to the ghee left in the pan and add the lamb and salt. Simmer for 30 minutes, by which time the lamb will be half cooked and the sauce will be well reduced. Stir in the turmeric, chilli powder, cumin, paprika and ground coriander and continue to cook for 30-45 minutes for shoulder or 45-1 hour for leg, until the lamb is tender, adding a little water now and then if the sauce starts to stick.

4. Meanwhile, put 175g (6oz) of the spinach leaves into a large pan and cook until it has wilted down into the bottom of the pan. Cook for 1 minute, then transfer to the rinsed out liquidizer and blend to a smooth puree. Set aside. Rinse out the liquidiser again and add the green chillies and 2-3 tablespoons of water and blend until smooth. Set aside.

5. When the lamb is cooked, there should be a layer of ghee floating on the top of the curry. You can either skim it off or leave it there, whichever you prefer. Then stir in the spinach puree and the remaining spinach leaves and cook for 2 minutes.

6. Now taste the curry and add as much green chilli puree as you wish, according to how hot you like your curries . Simmer for 2 minutes more.

7. Stir in the fresh coriander and Garam Masala. Transfer the curry to a serving dish and sprinkle with a little more ground cumin and some freshly ground black pepper just before you take it to the table.

Serve with your choice of rice, Naan breads, poppadoms and whatever else you can cram in.

spudtator

My suggestion would be, brown the lamb (cook it briefly in a little oil in your new pan), add a jar of curry sauce and cook for the stated time. You'll end up with something pretty tasty.
If you want something more authentic you'll be wanting to follow a recipe more like the poster above's. Making the sauce is what takes the time.
A pretty authentic Thai chicken or prawn curry can be made pretty quickly. Have a look on the web for recipes. Not as much preparation or cooking time as Indian curries and can be done easily all in one pot.

Stoatman

Id definately brown off the meat first. In my opinion use shoulder of lamb , its cheaper and really tasty. Wont be ready in 45 minutes though, think a couple of hours (at least ) at 170-180C.

mrHatfield

a tablespoon of salt?

is this right?

Hitby

Jamie Oliver recommends just coating your meat (beef in his case) in some seasoned flower and cooking it from raw. I always make his 'Jool's Favourite Beef Stew' like this and it's fantastic.

edit: obviously you're going to cook it from raw i mean put it straight in the stew/casserole whatever without browning

HOF

I dont cook myself but when my wife slow cooks she leaves it in the oven for hours gets the meat really tender.

Dancook

This is the kind of dish I want to try out

just found the link

Jools' favourite beef stew recipe | Beef recipes & stew recipes | Jamie Oliver recipe

i'll give it ago.

Mikepriester

One of the best purchases I ever made was a £12 slow cooker from Tesco about 2 years ago. The exact same one is still for sale nowadays for about £10 from Tesco. It's a small electric slow cooker.

I do the following about twice a week at the moment (on the colder days/nights)

Get up for work, sort myself out and at about 7.30 am:

Get some raw beef (or lamb, but I like the beef) out the fridge - chop it up, put it in.
4/5 medium sized Potatoes - chop em up, put em in.
4/5 medium sized Carrots - chop em up, put em in.
1 Onion - chop em up, put it in.
2 leeks - chop em up, put em in.
1 suede - chop it up, put it in.
1/sometimes 2 cans of mackasons stout, pour that in.

Stick it on medium - all day until you get home from work - usually about 5.30pm for me. Come home, unlock the door and bask in the beautiful smell.

Stir it, leave it 10 minutes, dish up and eat.

Most simple stew to prepare, always tates the bomb. Doesn't really matter about portion sizes as I've been using any old amount of anything we have in the fridge.

Usually have it for dinner (me and the Mrs), then we'll both take some to work the next day... yum.

sniffer66

I do the same in our slowcooker, but without the spuds and the "suede"

Also makes a smashing chili if you go out for a day in the cold,

Tagines or Pilafs also work well