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Slow cooker dhaba lamb curry recipe
Slow cooker dhaba lamb curry recipe
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Prep Time:
20 minutes
Cook Time:
320 minutes
Total Time:
340 minutes
Tender lamb shanks in a flavorful tomato curry, with cashews and spices. Elevate your curry nights with a side of yogurt and chutney.
Ingredients:
  • 40.00 ml ghee
  • 4 (about 1.5kg) lamb shanks, excess fat trimmed
  • 2 large brown onions, finely chopped
  • 4 garlic cloves, crushed
  • 4 sprigs fresh curry leaves (about 10 leaves per sprig), plus 2 sprigs, extra
  • 20.00 ml garam masala
  • 10.00 gm ground cumin
  • 20.00 ml ground coriander
  • 10.00 gm ground paprika
  • 2 tsp fenugreek seeds
  • 1⁄2 tsp chilli powder
  • 44.40 gm tomato paste
  • 4 vine ripened tomatoes, chopped
  • 9.20 gm vegetable oil
  • 80g (1 ⁄2 cup) natural cashews, coarsely chopped
  • Steamed rice to serve
  • Sliced cucumber to serve
  • Natural yoghurt to serve (optional)
  • Mango chutney, to serve (optional)
Instructions:
  • Heat half of the ghee in a large frying pan over high heat (or use the Browning function on a slow cooker). Brown the lamb in batches if needed, flipping occasionally, for about 8 minutes or until seared. Transfer the lamb to the slow cooker.
  • Heat the remaining ghee in a pan over medium-high heat. Saute the onion until well browned, then add garlic and cook until aromatic. Stir in curry leaves, garam masala, cumin, ground coriander, paprika, fenugreek, and chili and cook until fragrant. Mix in tomato paste until well combined, then add water and three-quarters of the chopped tomato. Bring to a boil, then transfer to a slow cooker, cover, and cook on High for 5 hours or until the lamb is tender.
  • Heat oil in a small frying pan. Stir-fry cashews for 2 minutes until lightly toasted. Then add curry leaves and stir-fry for another 2 minutes until crisp. Serve immediately.
  • Take out the lamb from the slow cooker. Crush the tomato mixture in the slow cooker to thicken it. Mix in the rest of the chopped tomato. Season and stir well. Put the lamb back into the sauce. Sprinkle the cashew mixture on top. Serve with rice, cucumber, yogurt, and chutney, if desired.

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