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Slow cooker lamb curry

Slow cooker lamb curry


  • 1 large onion, halved and sliced
  • 3 tbsp Madras curry paste
  • 400g can chopped tomatoes
  • 2 tsp vegetable bouillon powder
  • 25g red lentils
  • 210g can chickpeas (don’t drain)
  • 1 tbsp grated ginger
  • 1 tsp cumin seeds
  • 1 cinnamon stick
  • 75g curly kale
  • 2 lean lamb steaks, fat removed, diced (about 240g)
  • cooked brown rice, to serve


  • STEP 1

    Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.

  • STEP 2

    The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.

Recipe from October 2017, October 2017

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