Slow cooker recipes

Slow cooker lamb keema

This curry is not made in a hurry.
4
5H

This traditional curry made with lamb mince and peas is made in your slow cooker for extra ease. Full of flavourful spices and preserved lemon for a truly fragrant meal.

Looking for more slow cooked curries or slow cooker lamb recipes?

Ingredients

Method

1.

Heat oil in a 4.5-litre (18-cup) slow cooker on sear (HIGH) setting; cook onion and garlic, stirring, for 5 minutes or until onion softens. Add lamb; cook, stirring, for 5 minutes or until browned.

2.

Add ginger, chilli and spices; cook, stirring, for 1 minute or until fragrant. Add flour; cook, stirring for 1 minute. Add tomatoes. Cook, covered, on low, for 4 hours. Season to taste.

3.

Increase heat to reduce setting on high; simmer, uncovered, for 10 minutes or until sauce is thick.

4.

Stir in peas, juice and half the fresh coriander. Serve topped with yoghurt, remaining coriander, almonds and preserved lemon.

Accompany with grilled roti, couscous or steamed greens.

Note

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