Red Lamb Curry
Preparation
50 MIN
Cooking
4 H
Other
8 H
Servings
6
Output
6
Freezes

Red Lamb Curry

Ingredients

    Curry Paste

  • 3 tbsp (45 ml) tomato paste
  • 2 tbsp (30 ml) rice vinegar
  • 2 tbsp chopped fresh ginger
  • 2 tbsp unbleached all-purpose flour
  • 1 tbsp chili powder
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp mustard seeds
  • 3 cloves garlic, peeled
  • 1 clove
  • Salt and pepper

    Curry

  • 3 1/2 lb (1.6 kg) boneless lamb shoulder, fat removed and cubed
  • 2 tbsp (30 ml) olive oil
  • 2 cups (375 g) baby potatoes, halved
  • 1/2 cup (125 ml) chicken broth

Preparation

Curry Paste

  1. In a small food processor, purée all the ingredients until smooth. Season with salt and pepper. Set aside.

Curry

  1. In a large skillet over medium-high heat, brown half the meat at a time in the oil. Transfer to the slow cooker.
  2. Add the potatoes and curry paste to the slow cooker. Toss together well. Add the broth and mix thoroughly. Cover and cook on Low for 4 hours. It can be maintained on Warm for up to 8 hours.