A delicious slow cooked lamb curry, packed with flavour.
Ingredients
- 500g lamb neck fillet OR skinless, boneless chicken thighs, diced into bite-sized pieces
- 2 tbsp unsalted butter
- 1 medium/large white onion, finely diced
- 4 cloves of garlic, finely diced/crushed
- 1 tbsp finely diced ginger
- 500g tomato passata
- 120ml water
- 2 tbsp tomato puree
- 3 tsp sugar
- 120ml double cream or coconut cream, at room temp
- Olive oil, as needed (see method)
For the spice mix:
- 4 tsp garam masala (see method)
- 3 tsp chilli powder (see method)
- 2 tsp each: ground coriander, ground cumin, paprika, ground turmeric
- 1½ tsp salt
To serve:
- Fresh coriander, roughly chopped
Method
- In a small bowl, combine all the ingredients for the spice mix. In a medium bowl, combine the diced lamb/chicken with half the spice mix (save the rest for later).
- Heat around 1 tablespoon of olive oil in a pan over a high heat. Once hot, add the lamb/chicken, spacing it out (work in 2 batches if needed). Leave to fry until it begins to char, then flip and char the other side. It doesn’t need to be cooked through at this point, this is purely to lock in the spices and caramelize the outside. Transfer the lamb/chicken from the pan to the slow cooker.
- Turn the heat down to medium and melt the butter in the pan. Add the onion and fry until it begins to soften, then add the garlic and ginger and fry for a minute or so longer. Transfer everything to the slow cooker. Add the passata, water, tomato puree, sugar and the rest of your spice mix. Give it a good stir, then pop on the lid and cook on high for 3–4 hours or low for 5–6 hours.
- Remove the lid and allow the curry to cool slightly, then stir in the cream.
- Serve with coriander and rice or cauliflower rice (see below).
Serving suggestions
Higher carb
White rice cooked in Bone Broth and steamed kale dressed in olive oil and salt.
