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> Slow Cooker Lamb Vindaloo Curry
Slow Cooker Lamb Vindaloo Curry
Recipe By:
Passage to India
passagefoods.com
Prep Time:
10 mins
Cook Time:
3 hrs, 15 mins
Serves:
4
Ingredients
2 tbsp vegetable oil
1.2kg boneless lamb shoulder, trimmed and cut into 5-6 cm pieces
1 large brown onion, finely chopped
1 x 375g sachet Passage to India Vindaloo Simmer Sauce
Steamed basmati rice, diced cucumber, naan or roti bread, thick natural yoghurt and mint leaves, to serve
Method
Heat 1 tablespoon oil in a large non-stick, oven proof frying pan or slow cooker with searing function. Brown the lamb in 2 batches, set aside.
Heat remaining oil in the pan. Add onion and cook, stirring often, over medium heat for 4 minutes until tender.
Add lamb and Passage to India Vindaloo Simmer Sauce back to and stir to combine. Slow-cook on high for 3 hours, or until the lamb is very tender.
Serve with rice, diced cucumber, fried curry leaves, thick natural yoghurt and naan or roti bread.
Tips & Hints
If your slow cooker has a searing function, this is an easy one pan meal
You can replace the lamb with boneless goat meat or beef chuck steak.
