Slow Cooker Lamb Curry
Slow Cooker Lamb Curry. Delightfully flavorful and mildly spiced, suitable even for a 15-month-old, offering a pleasant variation from our usual curry.
Serves 4 as a main course
Ingredients:
1 kg leg of lamb on the bone, cut into bite-sized pieces or 6 lamb steaks, cubed (I used pre-diced lamb from the supermarket)
3 cloves of garlic, roughly chopped
2″ piece of ginger, roughly chopped
10 medium tomatoes, roughly chopped
2 red onions, thinly sliced
Pinch of chili flakes, or more according to your preference
2 tsp ground coriander
1 tsp ground turmeric
1 tsp ground cumin
½ tsp coarsely crushed black pepper
1 tsp garam masala powder
Pinch of salt
2 tbsp Greek yoghurt
Small handful of chopped coriander leaves
1 tbsp chopped mint leaves
Directions:
Combine all the ingredients in the slow cooker, except for the Greek yoghurt, fresh coriander, and mint leaves. Cook on low for 7-8 hours. Shortly before serving, stir in the Greek yoghurt, fresh coriander, and mint leaves. Serve with your favorite rice, side dish, or naan bread.
Chunky Beef & Veggie Casserole
A hearty and satisfying dish, perfect for cozy dinners.
Serves 4 as a main course
Ingredients:
1 kg beef chuck, cut into large chunks
4 large carrots, peeled and cut into thick slices
3 celery stalks, sliced
4 large potatoes, peeled and cubed
1 large onion, roughly chopped
3 cloves garlic, minced
2 cups beef broth
1 cup red wine (optional)
2 tbsp tomato paste
1 tsp dried thyme
1 tsp dried rosemary
Salt and pepper to taste
2 tbsp olive oil
2 tbsp flour (optional, for thickening)
Directions:
In a large skillet, heat the olive oil over medium-high heat. Brown the beef chunks on all sides, then transfer to the slow cooker.
In the same skillet, add the onions and garlic, sautéing until softened. Stir in the tomato paste, thyme, and rosemary.
Add the sautéed onions and garlic to the slow cooker along with the carrots, celery, and potatoes.
Pour in the beef broth and red wine (if using). Season with salt and pepper.
Cover and cook on low for 8 hours, or until the beef is tender and the vegetables are cooked through.
If a thicker stew is desired, mix the flour with a little water to create a slurry, and stir into the slow cooker in the last hour of cooking.
Serve hot with crusty bread or over mashed potatoes.
Satay Chicken Curry Recipe
An aromatic and creamy curry with a delightful blend of spices and peanut flavors. Serves 4 as a main course
Ingredients:
1 kg chicken thighs, boneless and skinless, cut into chunks
1 large onion, finely chopped
3 cloves garlic, minced
1″ piece of ginger, grated
1 red bell pepper, sliced
1 can (400 ml) coconut milk
3 tbsp peanut butter
2 tbsp soy sauce
1 tbsp fish sauce
2 tbsp curry powder
1 tsp ground turmeric
1 tsp chili powder
1 tbsp brown sugar
Juice of 1 lime
Fresh cilantro for garnish
2 tbsp vegetable oil
Directions:
In a large pot, heat the vegetable oil over medium heat. Add the onion, garlic, and ginger, sautéing until fragrant.
Add the chicken chunks and cook until lightly browned.
Stir in the curry powder, turmeric, and chili powder, cooking for another minute.
Add the red bell pepper, coconut milk, peanut butter, soy sauce, fish sauce, and brown sugar. Mix well to combine.
Bring to a simmer and cook for 20-25 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the lime juice just before serving.
Garnish with fresh cilantro and serve with steamed jasmine rice or flatbread.