Lamb and Leek Curry

This is a tasty filling curry recipe, which is super simple to make in the slow cooker so is great if you lead a busy life but like to enjoy home cooked meals. The original recipe was for a Lamb and Potato Curry from the Slow Cooker recipe book edited by Gina Steer, but we altered it to suit our tastes, making it a little less spicy and changing out celery for leeks.

Slow Cooker, Quick and Easy Proved Recipes by Gina Steer

Here is our recipe

Ingredients List:

450g Lamb, fat removed and cubed

2 Leeks, sliced

2 White Onions, peeled and chopped

450g Potatoes, peeled and cubed

2-3 cloves/2tsp Garlic/Lazy Garlic, crushed if using cloves

1-2 (depending on taste) Green Chilies, deseeded and diced

125g Carrots, peeled and sliced

1 tin Chopped Tomatoes

2tbsp Vegetable Oil, (or alternative if you rather)

A few Curry Leaves

1tsp Ground Cumin

1tsp Ground Coriander

1tsp Tumeric

1tbsp Tomato Puree

150ml/1/4pint Coconut Milk

150ml/1/4pint Water

  

First you will need to heat your oil in a large frying pan, then add the garlic, onions and leeks and fry until just starting to soften and brown. Add the curry leaves, garlic, turmeric, coriander and cumin and mix together well. Add your meat to the mixture and stir well so the meat becomes coated in the spice mixture. Keep frying the mixture until the meat is nicely browned. Pour in your tinned tomatoes, stir together well and heat for a further 2 minutes.

 Transfer the mixture to your slow cooker (excuse the mess around the pot!)

 Combine the tomato puree, water and coconut milk and add to the pot. Add the potatoes and carrots and set the slow cooker on low for 6-8 hours or high for 3-4 hours.

Serve over rice (with your favourite indian side dishes) and enjoy!

Stats calculated on caloriecount.com

For an alternative this would easily work with beef or pork, or to make it veggie try celery and aubergine, tofu or qourn. Or if you want a bit more spice add extra green chilies or change them for 2 red chilies instead!