The Pioneer Woman Tasty Kitchen
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Slow Cooker Lamb Curry

4.50 Mitt(s) 2 Rating(s)2 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 52 votes, average: 4.50 out of 5

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Level: Easy

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Description

A deliciously easy lamb curry.

Ingredients

  • 1-½ pound Cooked Lamb
  • 1 whole Onion, Chopped
  • 2 cups Broth, Beef Or Chicken
  • 6 ounces, weight Mushrooms, Chopped
  • 2 Tablespoons Curry
  • 1 Tablespoon Rosemary
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Butter
  • 2 Tablespoons Oil
  • 1 Tablespoon Garam Masala
  • 1 teaspoon Ginger
  • 1 teaspoon Salt
  • ½ teaspoons Fennel
  • 1 Tablespoon Oregano
  • 2 whole Large Baking Potatoes, Cubed
  • 1 can (6 Oz. Can) Tomato Paste
  • 1 bunch Cilantro, Chopped
  • ½ cups Plain Yogurt

Preparation

Pull out your slow cooker and add everything into the pot with the exception of the yogurt.

Now turn on your pot, setting it on low for the next 4-6 hours or high for the next 3-5 hours.

When the time is up, open up the slow cooker, grab your yogurt and stir it into the curry.

Serve over rice.

6 Comments

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mommiecooks on 2.13.2011

Oh and cubed works great as well. Deb, let me know what think!

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mommiecooks on 2.13.2011

Hey guys! You could use either. I used leftover lamb which is why I added that to the recipe. I posted up a note on the blog though that you could use raw lamb as well. Hope that helps!

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deb25 on 2.13.2011

Okay, I was wrong, just went to her website and she did use precooked lamb.

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deb25 on 2.13.2011

I’m thinking maybe she meant “cubed” or “chopped”? I’m going to make this tomorrow and put in uncooked lamb, sounds delish!

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johannagibson on 2.12.2011

I’m wondering the same thing. Could you put uncooked lamb in the crockpot and let it cook for the four hours?

2 Reviews

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Tried-N-True on 3.15.2011

I used raw, cut up lamb shank. I didn’t put garam masala, because I didn’t want it too spicy, but this turned out to be pretty good.

The only downside of lamb in the crockpot, is that it’s a pretty fatty meat, which leaves quite a bit of fat/oiliness in the curry sauce. Maybe I didn’t use the right cut? If that is the case maybe the cut could be specified on the recipe? Or perhaps the key to this was that you used pre-cooked lamb (where most of the fat drippings were cooked out)?

I added a bit more salt and garlic towards the end of cooking time (personal preference).

Thanks – will try again!

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deb25 on 2.14.2011

Turned out great! Very mild, hubby loved it, I like a little more zip but the flavors were wonderful. I used raw lamb and just put it in the crock pot in the morning and served over rice in the evening….very yummy!

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