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Slow Cooker Lamb Curry

Serves 8

  • 1 tbsp vegetable oil
  • 1 lamb shoulder - weighing approx 1.5kg (3 ⅓ pounds)
  • 1 large onion - peeled and chopped
  • 4 cloves garlic - peeled and minced
  • 2 tsp minced ginger
  • 1 tsp salt
  • 2 tbsp garam masala
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 250 ml (1 cup) chicken stock - water plus a stock cube or bouillon for gluten free is fine
  • 400 ml tin (14 oz) of chopped tomatoes
  • 2 tbsp tomato puree/paste
  • 2 tsp sugar
  • 400 ml (14 oz) coconut milk
  • 6 cardamom pods - sew them together with a piece of string so you can easily fish them out later
  • 3 tbsp cornflour(cornstarch) mixed with 6 tbsp cold water
  • Handful of chopped coriander (cilantro) to serve
  • Boiled rice - to serve
  1. Preheat your slow cooker to high.
  2. Heat the oil in a large pan (or your slow cooker pot), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes).
  3. Add in the onion and cook for a further 5 minutes until the onions have softened.
  4. Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes.
  5. Add in the stock, tinned tomatoes, tomato puree, sugar, coconut milk and cardamom pods.
  6. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
  7. At the end of the cooking time, remove the lamb and place on a chopping board.
  8. Spoon off some of the excess fat that has risen to the top (it's a good idea to leave a bit, as it enhances the flavour of the curry). Remove the cardamon and discard.
  9. If you want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring - until the sauce is thick enough.
  10. Shred the lamb with two forks and place the meat back in the slow cooker. Give it a stir to cover in the sauce.
  11. Serve over boiled rice sprinkled with some coriander (cilantro)
  12. Note: For smaller Slow Cookers adjust quantities accordingly.
Notes
  • ✎ Notes 
  • Can I make this curry ahead? 
  • Yes! you can make this curry, then cool, cover and refrigerate for up to two days. Reheat in a pan until piping hot throughout. 
  • Can I freeze this curry? 
  • Yes - make the curry, then cool, cover and freeze. Defrost overnight in the refrigerator, then reheat in a pan until piping hot throughout.