Name: Slow cooker lamb keema
Cook time: 300 min
Total time: 300 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 1 medium brown onion (150g), chopped finely; 2 cloves garlic, crushed; 600 grams minced (ground) lamb; 1 tablespoon finely grated fresh ginger; 2 fresh long green chillies, sliced thinly; 2 teaspoons garam masala; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon cumin seeds; 2 tablespoons plain flour; 800 canned diced tomatoes; ½ cup (60g) frozen peas, thawed; 1 tablespoon lemon juice; ½ cup finely chopped fresh coriander; ½ cup (140g) Greek-style yoghurt; ¼ cup (20g) flaked almonds, toasted; 2 tablespoons thinly sliced preserved lemon rind

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

1 tablespoon olive oil

1 medium brown onion (150g), chopped finely

2 cloves garlic, crushed

600 grams minced (ground) lamb

1 tablespoon finely grated fresh ginger

2 fresh long green chillies, sliced thinly

2 teaspoons garam masala

2 teaspoons ground coriander

1 teaspoon ground turmeric

1 teaspoon cumin seeds

2 tablespoons plain flour

800 canned diced tomatoes

½ cup (60g) frozen peas, thawed

1 tablespoon lemon juice

½ cup finely chopped fresh coriander

½ cup (140g) Greek-style yoghurt

¼ cup (20g) flaked almonds, toasted

2 tablespoons thinly sliced preserved lemon rind

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

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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