Slow cooker kashmiri lamb

    (4)
    8 hours 15 min

    This thick and creamy slow cooker kashmiri lamb curry has just the right balance of flavours and is ideal for a low hassle dinner party. Serve over rice.


    28 people made this

    Ingredients
    Serves: 4 

    • 3 dried red chillies, seeded and chopped
    • 3 fresh green chillies, seeded and chopped
    • 2 teaspoons cumin seeds
    • 2 teaspoons Kashmiri garam masala
    • 1 inch piece of root ginger, peeled and grated
    • 5 cloves garlic, crushed
    • 2 tablespoons desiccated coconut
    • 1/2 teaspoon turmeric
    • 3 tomatoes, chopped
    • 6 tablespoons vegetable oil
    • 2 large onions, sliced thinly
    • 1kg diced leg of lamb
    • salt, to taste
    • 1 (400ml) tin coconut milk
    • 300g plain yoghurt
    • 1/2 teaspoon saffron
    • 20 blanched almonds
    • 1 handful chopped fresh coriander

    Method
    Prep:15min  ›  Cook:8hr  ›  Ready in:8hr15min 

    1. Preheat the slow cooker to Auto or Low setting.
    2. In a food processor, blend the red chillies, green chillies, cumin seeds, garam masala, ginger, garlic, desiccated coconut, turmeric and tomatoes together into a smooth paste.
    3. Heat the oil in a pan and fry the onions until golden. Add the spice paste and fry it until the onions soften.
    4. Now add the lamb and the salt and cook for 5 to 7 minutes stirring frequently. Transfer to the slow cooker, season and pour in the coconut milk. Cover.
    5. Cook on Auto or Low for 8 hours stirring occasionally.
    6. For the final 30 minutes of cooking, add the yoghurt (about 300g, but taste test first using less if you like a thicker more flavourful sauce), saffron and the blanched almonds and mix well. Serve garnished with chopped fresh coriander.

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (4)

    by
    1

    I followed the basic instructions but halfed the ingredients as there was only two of us and added a little dried fruit to the mixture and it was very good  -  01 Aug 2016

    by
    1

    This curdled. A vast amount of sauce for the meat. Took far longer than the 15 minutes stated to prepare (it actually took an hour!). There was more than enough meat to serve six and not four. I won't be making it again.  -  13 Dec 2015

    by
    0

    It was lovely, have made it twice now & the second time I used about half the quantity of coconut liquid, and that was made up of half coconut milk & half coconut cream. I also added half again of the garam masala, but that was more a case of catering to our taste. I cannot think how the coconut milk could curdle, in the decades I've been using it have never had that happen, & frankly I'm a pretty ordinary cook  -  25 Jun 2017

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