About this recipe: Take curry night to a whole new level with this lamb and spinach curry. Set this curry on to cook and let the slow cooker work its magic to produce a flavourful, creamy and moreish result best served over rice.
As all slow cookers are different, you should check the curry every hour or two to stir and check liquid levels. At this time, you can add a little more coconut milk if the curry is getting a little too dry but add only enough to keep everything nice and creamy.
Hi Brian, Excellent recipe - thanks! I tweaked it with a couple of fresh chillis as I like a bit of bite in my curries, but otherwise I stuck to your recipe and it was excellent. 2 things I'll do differently next time though. Firstly, I'll save a bit of the coconut milk to stir in at the last minute to preserve a sweet edge, and secondly use more spinach. Perhaps I shouldn't have mixed it into the curry at the last minute, but left it on top to steam. However, it's the perfect foil to the lamb, so more is more in my opinion. Nice one! - 15 Feb 2015
This is the first recipe I used with my new slow cooker!! And also the first curry I've cooked from scratch. Fabulous flavours. Didn't have any already ground cardamom so gently heated whole cardamoms and crushed gently to release the seeds. Also used smoked praprika (not sure if that's the only type anyway). I like fairly hot food and this recipe was ok for me. I didn't feel the need to add any extra chillies. It seemed to be spicier by the end of the cooking process. I added a bit of water to get the paste going (like another reviewer suggested)....think I might have added a bit too much as it came out like a sauce but the end result was a beautifully flavoured curry! I cooked it for 3 hrs on heat setting 2 (Russell and Hobbs slow cooker) and checked it every 1 hour just like the recipes said to. I didn't need to use any extra liquid when I checked it. Thanks very much for this recipe - 28 Dec 2015