Name: Slow Cooker Lamb Vindaloo Curry
Prep time: 10 min
Cook time: 3 h 15 min
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

Slow Cooker Lamb Vindaloo Curry

Credit

Whisk Media Group

Credit

Whisk Media Group

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

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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.

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.

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.

Ingredient spotlight

Featured ingredients in this recipe

Vindaloo Simmer Sauce

Some like it hot! This fiery and popular sauce originated in Goa, in the south of India. A favourite in the days of the Raj as well as today, this dish is full of flavour and is enjoyed by curry lovers around the world.

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