Description
jamie oliver’s lamb curry combines tender meat with rich spices, creating a comforting dish perfect for chilly evenings. Slow cooking ensures deep flavor development, making this curry a hearty meal you’ll savor with each delicious bite.
Ingredients
Scale
- 1.43 lbs (650 g) lamb shoulder, cut into large chunks
- 2 tbsps rapeseed oil
- 2 onions, roughly chopped
- 5 garlic cloves, crushed
- 5 cm piece of ginger, grated
- 2 tsps cumin
- 2 tsps garam masala
- 1 tsp cinnamon
- 1 tsp chili powder (mild or hot)
- 1 green chili, deseeded if you prefer less heat, chopped
- 1 tbsp tomato purée
- 300 g Greek yogurt
- 1 small bunch coriander, chopped
- 2 tbsps toasted flaked almonds
- Rice, to serve
Instructions
- Seasoning: Thoroughly coat lamb pieces with a vibrant mix of aromatic spices, ensuring comprehensive flavor penetration.
- Searing: Heat olive oil in a skillet over medium-high heat and caramelize lamb chunks in small batches until achieving a rich golden exterior, developing deep flavor foundations.
- Aromatics: In the same skillet, transform onions into a translucent base, then introduce garlic, ginger, ground spices, green chili, and tomato purée, creating an intensely fragrant foundation.
- Layering: Transfer seared lamb to slow cooker, cascade the spice-infused onion mixture over the meat, ensuring complete coverage and flavor integration.
- Liquid Infusion: Pour boiling water into the slow cooker, gently blending all components and establishing a moisture-rich cooking environment.
- Slow Transformation: Seal and cook on low temperature for 6-7 hours, allowing lamb to surrender into meltingly tender perfection while absorbing the complex spice profile.
- Finishing Touch: During the final cooking phase, incorporate Greek yogurt to create a luxuriously creamy sauce, gently folding to maintain textural integrity.
- Presentation: Garnish with fresh coriander and toasted almond flakes, serving alongside fluffy basmati rice to complete this aromatic culinary journey.
Notes
- Seal in Flavor: Searing lamb before slow cooking creates a golden crust that locks in rich, deep flavors and prevents meat from becoming bland or watery.
- Spice Balance Matters: Evenly coat lamb with spices and stir continuously during sautéing to prevent burning and ensure a harmonious, complex flavor profile without bitter undertones.
- Slow Cooking Magic: Low and slow cooking for 6-7 hours transforms tough lamb cuts into meltingly tender meat, allowing spices to fully penetrate and develop an extraordinary depth of taste.
- Finishing Touches Count: Adding yogurt in the final cooking stage and garnishing with fresh coriander and toasted almonds elevates the curry from good to restaurant-quality, providing creamy texture and vibrant freshness.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dinner
- Method: Slow Cooking
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 475
- Sugar: 9 g
- Sodium: 350 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 105 mg