Slow-cooked Lamb Kashmiri Curry
Enjoy this earthy, smoky curry in the slow cooker.
Serves: 2 - 3/4 - 6 Ready in:
Introduction
Our Kashmiri Curry Pack combines a blend of aromatic spices with earthy base flavours from lots of garlic and Kashmiri chillies. The finished dish has a rich and thick sauce with a bright red colour from the Kashmiri chillies and tomatoes.
Lamb shoulder adds incredible flavour to the sauce and by slow cooking, you will end up with deliciously tender meat. Here’s our blog if you want to learn more tips on slow-cooking curry.
Ingredients
Serves 2 - 3 |
Serves 4 - 6 |
| Kashmiri Curry Pack (Serves 2 - 3) | Kashmiri Curry Pack (Serves 4 - 6) |
| 100ml water | 200ml water |
| 2 chopped tomatoes | 4 chopped tomatoes |
| 1 tsp Tomato Puree | 2 tbsp Tomato Puree |
| 500g diced lamb | 1kg diced lamb |
| Coriander to garnish | Coriander to garnish |
| Salt to taste | Salt to taste |
Instructions
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Dice the lamb into 1-inch-sized cubes.
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Empty the Kashmiri Curry Pack into the slow cooker
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Add the water, chopped fresh tomatoes, tomato puree and lamb. Stir, cover and cook for 4 hours on high or 8 hours on a low heat setting.
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Add the coriander, a pinch of salt and stir. Ready to serve, enjoy!
