Slow Cooker Lamb Vindaloo Curry

Prep: 10 mins

Cook: 3 hrs, 15 mins

Serves: 4

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Credit: Whisk Media Group

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Slow Cooker Lamb Vindaloo Curry

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.

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