Slow cook lamb curry

Pecker

Just one tip for the future if you get a recipe you like.

Next time go to your local Asian butchers and get some goat.  It's tasty (though relatively similar to lamb), healthier, and cheaper.  Arguably more authentic, too.

Steve W

IronGiant

I have 3 different versions of this recipe, 2 call for a tablespoon, the other half a tablespoon.  Yes it sounds like a lot.  

Dave

Dancook

I've been doing searches for 'Crockpot Recipes' which seem to be also what I'm looking for.

IronGiant

sounds good to me, essentially you want to run a slow cooker/crockpot but using the oven as a heat source.

Dave

FZR400RRSP

I'm convinced it was some sort of goat curry our old neighbours used to slow cook every Sunday, and it was absolutely repugnant.
I'm gagging thinking of the smell.
We moved because of it....well it certainly hastened our decision to move.

Dancook

I've found a recipe that says "Cover and cook on low 8 hours."

What would people perceive as low/medium/high?

100/150/200 ?

edit

I think it might be

150/175/200 ..after a little googling.. but it's not clear

oska

I'd go with 120/160/200.

DPinBucks

Make more than you want to eat at a sitting and freeze the remainder. It's more economical, and all stews, especially curry, taste better when reheated.

I agree with the advice not to bother browning (meat or onions).

If you can be bothered, use shallots instead of (or as well as) ordinary onions. Cook them whole in the stew.

IronGiant

Is this for an oven? Fahrenheit or centigrade?

a random menu site

USFDA

Wikipedia

FlagshipDevice

Another one for a dedicated electric slow cooker - Beef Curry. Lamb could be used too. Ideally this should be cooked a day in advance, then brought down to room temperature and put into the fridge. This allows for the curry to 'mature' overnight, the flavours becoming more intense.

You will need:


1 1/2 lbs of stewing beef or lamb, cubed.

2 large onions, chopped.

2 large cooking apples, peeled and cubed.

1 standard sized jar of mango chutney.

1 small handful of sultanas.

6 Teaspoons of mild curry powder (or to taste.)

Seasoned flour.

Approx 300ml beef or lamb stock.


And you will need to do:

Cover the meat in the seasoned flour and shake off the excess. Seal the meat in a pan until lightly browned. Put the meat into the slow cooker and switch on to medium or auto setting.

In a pan gently fry the onion and apple together until lightly browned. Drain any liquid and add to meat in slow cooker. Season. Add the jar of mango chutney and the sultanas. Add the curry powder and the hot stock. Mix well.

Cook for about 5 1/2 hours. Taste and season. If too much liquid is present when the meat is tender, remove the lid of the slow cooker and switch to high setting until excess liquid has gone. Switch off slow cooker and bring down to room temperature. Place in sealed container and put in fridge overnight.

If like me you like your curry hot then chillies and/or cayenne pepper can be added too when mixing in curry powder. This produces a lovely sweet but hot curry. Job done!