Lamb Curry

Lamb Curry

Tender slow-cooked lamb soaks up the flavors of coriander and garam masala in this flavorful dish. Serve it with rice or naan to sop up the sauce.

6

Servings

10 hour, 35 mins

Total cook time

Your Total Price
Total original price
* Estimated price based on adding all ingredients to cart.

Main Ingredients

  • 2 pounds boneless lamb shoulder, trimmed, cut into 2-inch pieces,
  • 1 teaspoon garam masala,
  • 1 teaspoon ground coriander,
  • 1 teaspoon salt, divided,
  • 1 teaspoon ground black pepper, divided,
  • ½ teaspoon turmeric,
  • 1 large onion, chopped,
  • 2 tablespoons chopped ginger,
  • 2 cloves garlic, chopped,
  • 1 15-ounce can diced tomatoes,
  • 1 cup vegetable broth,
  • 1 green bell pepper, cut into 1-inch pieces,
  • 1 red bell pepper, cut into 1-inch pieces,
  • ½ cup cilantro leaves,
  • ½ cup plain yogurt,
  • Basmati rice and naan (optional),

Cooking Instructions

Step 1

Coat a 5 1/2- to 6-quart slow cooker crock with cooking spray. In a small bowl, combine garam masala, coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper and turmeric. Season meat with spice mixture. Place lamb in the slow cooker.

Step 2

Scatter onion, ginger and garlic over the lamb. Pour tomatoes and broth over top. Cover and cook on Low for 10 hours.

Step 3

Stir in green and red peppers and remaining 1/2 teaspoon each salt and pepper. Cook on High for 15 minutes.

Step 4

Stir in cilantro. Serve with yogurt and, if desired, basmati rice and naan.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.

Recipe