While I’m working on my cookbook and still waiting to get into groove with my kitchen at our new home, I’m tickled to have so many great guest posters on Friday. Today we have a delicious and easy Lamb Curry recipe from my friend Justyn who blogs over at Creative Christian Mama. Thanks Justyn!!
Indian food is one of our favorite ethnic foods to eat, but it can get crazy expensive to eat at the restaurant. My culinary genius of a husband decided to start making our own, which I then adapted to the crock pot. This recipe is fabulous with chicken, beef or lamb- our favorite is the lamb!
Although you’ll save money by making your own Indian food, be sure to splurge on the curry powder. A high-quality curry powder is what will make this dish so good that your four-year-old will gobble it up like ours did! Although curry is typically served with rice, I love to use couscous, which cooks up in just a few minutes.
Crock Pot Lamb Curry
- 1 ½ pound lamb (leave in large pieces, so it will be easier to remove) chicken and beef are also a good substitute
- 1 large onion, diced
- 2 garlic cloves, minced
- 3 tablespoons curry powder (ours has ground coriander, turmeric, cumin, fenugreek, yellow mustard, white pepper, ginger, cinnamon, chili powder, cloves, cardamom, fennel)
- 1 teaspoon garam masala
- Salt and pepper
- ½ cup sour cream, yogurt or buttermilk
- Put the onions and garlic in the crock pot and stir in the curry powder and garam masala.
- Add the meat and sprinkle with a little more curry powder and some salt and pepper.
- Cook on high 1 hour and then low 5 hours.
- Carefully remove the meat and then puree the onions, garlic and meat juices with an immersion blender.
- Shred the meat (removing any bones!) and return it to the crockpot.
- Stir in the sour cream (or yogurt or buttermilk) and add more curry powder, salt or pepper, as needed.
- Serve over rice or couscous.
Justyn and her hubby have been married almost ten years. She has an adorable three-year-old, and gave birth to her second baby in her home at the end of November. She recently began blogging to share what she’s learning about her passions, which include “real” foods, herbs, natural living, gardening, crafts, homeschooling, homebirth and anything else that grabs her interest. She sees all of these things as ways God gave us to live creatively and would enjoy sharing her journey with you. Come on over for a visit at Creative Christian Mama or onFacebook.
How many servings does this yield?
I would guesstimate 4-6 servings.
This recipe is delightful. Our 1 year old devoured his share and our 8 year old really, really liked it too. Thank you for sharing this recipe. I was always intimidated by Indian style food, but this helped me ease into it. 🙂
Oh, for this “(ours has ground coriander, turmeric, cumin, fenugreek, yellow mustard, white pepper, ginger, cinnamon, chili powder, cloves, cardamom, fennel)” I used the Trader Joe’s 21 Season Salute.
We are so happy to hear that!
Trying this for dinner tonight. Thanks for the recipe!
Good luck and enjoy!
Follow up: this was DELICIOUS! We served it over rice with a side of steamed broccoli and it was very tasty and filling! 🙂
I’m so glad you enjoyed it! 🙂
LOL, let’s have a ladies’ curry night!! Honestly, I thought I hated curry for the longest time because when I made it I used cheap old Mccormick’s Curry seasoning. YUCK! It was bitter and nasty. This time, I bought some gourmet curry seasoning and it’s delicious! Let me see what brand it is…
Here we go: http://www.goldenfig.com It’s so good and not bitter at all. 🙂
This sounds soooo good but I will have to go eat it with Justyn because my hubby hates curry 🙁
Yeah – Barry doesn’t like curry either. Wonder if it’s a man thing?