Things you might not know about Mrs M.
I love a curry. Like REALLY love a curry. I could probably eat curry three times a day and not get bored. But more than that, while I love a curry, LAMB curry. That’s where I am at. I am all about the lamb when it comes to a curry.
After months (maybe years?) or not using my slow cooker, I recently dusted it off and made it my new best friend. With a brother-in-law in the fire service, I was a bit twitchy about leaving it on whilst out of the house (yes I know many people do without any harm every coming to them, and generally it’s very safe, but but but…I am pretty OCD about fire risks, let it go) but now I work from home all day long, it lends itself to my lifestyle very well – I can even do the prep when I am having a tea break. This means I have been hunting high and low for recipes for my slow cooker – expect to be hit with quite a few over the coming months!
I think that curry is something that the slow cooker was made for and slow-cooked lamb is pretty much to die for so I searched high and low for a recipe that I liked the sound of, then naturally adapted it – if only to make it cheaper by removing things like saffron. Also I rarely put coriander in – I’m not one of those people that are vehemently against it, in fact I quite like it but if I don’t have any handy I won’t worry about it and I don’t buy it just for one recipe. I’ll quite happily just skip it.
I’ve made this recipe two or three times now. Sometimes, instead of fresh ingredients like the garlic and chilli I use Knorr Flavour Pots – mainly because I have an immense stash after doing various blogger challenges for them but they work really well.
This recipe involves some prep. I do prefer slow cooker recipes where I can literally just bung it all in, but I think this one is worth it!
Slow Cooker Lamb Balti
2 tbsp sunflower oil
1 onion, finely diced
2 cloves garlic, minced
4cm piece ginger, finely chopped or grated
1-2 red chillies, deseeded and finely chopped
2 tbsp balti curry paste (Pataks – I always use Pataks, it’s the best)
900g cubed lamb
400ml warm vegetable stock
200g chopped tomatoes
300g plain yogurt
salt and pepper to taste
Preheat your slow cooker.
Heat the oil in a large frying plan and add the onion garlic. Cook for 3-4 minutes until softening and add the ginger and chilli to the pan, stirring constantly to make sure it doesn’t stick or burn. Add the curry paste to the frying pan and stir to mix well.
Add the diced lamb and mix to coat thoroughly, cooking for 5-8 minutes until the lamb is browning but still a bit pink in the middle.
Add half of the vegetable stock and the chopped tomatoes and bring everything to a gentle simmer.
Transfer the contents of the frying pan into the slow cooker then add the rest of the stock, half of the yoghurt and season well.
Pop the lid on and cook on low for 7 hours or high for 4 hours.
When the curry is ready to serve, stir in the remainder of the yoghurt and some fresh coriander (or not!).
It’s up to you what lamb cut you go for but generally I always use neck fillet in a dish like this because it’s cheap, tasty and the ideal cut for a curry or casserole. I normally make a big batch and freeze a couple of portions for emergency dinners later in the month.
With the chillies, it’s obviously going to depend on a couple of factors a) how how you like your chilli and b) the size of the chillies so just adjust to suit your taste. If my children are eating this then I’ll only use one but I do like a hot spicy chilli.
I serve this with rice and naan or chapatis and it’s yum!