Here we are in 2015 and I didn’t even realize when the holidays came and went! I didn’t realize how fast 2014 came and went, for that matter! I sure was having fun all year long and ended it with a refreshing staycation in the last two weeks of the year and making the most of the holidays. Since a few years now, I try to take time off from work in the holidays and spend it at home with my family. This year, in addition to attending a bunch of holiday parties every weekend, my husband and I hosted a scotch and wine tasting holiday party at home.


Among all of the season’s eatings this year, the one thing that stood out was the slow-cooker lamb curry I made on Christmas day.



Christmas day generally turns out to be one of the busiest day in the holidays, starting with a celebration breakfast in the morning with my family as the kids and adults open their gifts, attending mass at the church, followed by a quick lunch after which I get cranking for the big holiday dinner.


To make things easier for myself, this time I decided to put the slow cooker to work. I don’t have one but my sister does and I borrow it from her every now and then. Its perfect for cooking the foods that need to simmer in the pot for a while, like the Indian curries! Just fill up the slow cooker pot with a little bit of oil, spices, ginger, garlic, onions and tomatoes…all the ingredients you use to make the stove top recipe, mix them up and forget it for good 8-10 hours until your kitchen is filled with delicious aromas. I have tried using the slow cooker for traditional Indian curries like chhole or rajma, chicken and lamb curries.  I actually think that it results better tasting curries as the ingredients get a chance to develop more flavor and depth when cooked low and slow. Give it a shot and see the difference for yourself!

 Slow Cooker Indian Lamb Curry



Serves 8-10

28 oz can of crushed tomatoes

3 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes


3 cups greek yogurt (fat free, 2% or regular, as per your preference)

2 tbsp ginger-garlic paste

2 generous handfuls of mint leaves, chopped

8 oz or 1 cup of fried onions (I used the entire can of Trader Joe’s Gourmet Fried Onions)

1 tbsp turmeric

1 tbsp cayenne pepper (red chilli powder)

3 tbsp Everest Meat Masala


In a large prep bowl, whisk together the ingredients for the marinade. Toss the lamb cubes gently until they are well-coated with the marinade. Seal with a plastic wrap or an air tight lid and marinate in the refrigerator overnight or at least 8 hours.

In the ceramic pot of a 5-qt slow cooker, empty a can of crushed tomatoes. Add the marinated lamb to it and mix well with the crushed tomatoes.

Cover and cook on the “LOW” or “8 hour” setting of the slow cooker or until lamb is tender, stirring once in a while if you are around the house.

Serve lamb curry hot one the side of naan or over rice.


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