Slow Cooker Lamb Jalfrezi

This slow cooked lamb jalfrezi is a delicious spicy lamb curry that's perfect for midweek or a weekend curry night.

Course Main Course

Cuisine Indian

Prep Time 20

Cook Time 8

Servings

Calories 261kcal

Author Corina Blum

Equipment

Crock-Pot Express Multi Cooker

Ingredients

1 tbsp oil
1 onion diced
1 tablespoon ginger paste Or use freshly grated ginger
1 tablespoon garlic paste
1 chilli pepper diced
1 teaspoon turmeric
2 teaspoon cumin
2 teaspoon ground coriander
2 teaspoon garam masala
6 finger chillies whole but pricked a couple of times, use more of less depending on how hot you want the dish to be
400 g lamb shoulder diced
400 g tinned chopped tomatoes

Ingredients for the Vegetable Stir Fry

1 tbsp oil
1 onion cut into chunky slices
1 red or green pepper cut into slices
2 tomatoes cut into chunky wedges
1½ teaspoon garam masala

Instructions

Switch the Crock-Pot® Express Multi-Cooker to the SAUTÉ function and set the timer for 10 minutes. Heat the oil and then add the onions, garlic, ginger and diced chilli pepper. Cook for about 5 minutes until soft.
Stir the spices into the sautéed vegetables along with the finger chillies
Add the lamb and cook until browned on all sides.
Add a tin of chopped tomatoes and set it to the SLOW COOK function on the Low heat setting for 8 hours or High for 4 hours.
Heat the oil for the stir fry in a frying pan.
Cook the vegetables over a high heat, stirring. Stir in the garam masala.
Stir the stir fried vegetables into the lamb curry.
Serve immediately with rice and naan breads.

Notes

Nutritional information is approximate and a guideline only. It doesn't include the values for any side dishes served with the curry.

Nutrition

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