Slow-Cooker Lam Tikka Masala

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READY IN: 8hrs 15mins
Recipe by The Sharky Chef

Slow-cooked Lamb based curry in tikka masala sauce

Ingredients Nutrition

Directions

  1. Turn on your slow-cooker and set to auto to warm up.
  2. Roughly cut the lamb into even chunks removing any excess fat in the process, place in glass dish.
  3. Take the knorrr lamb stock cube and dissolve to a liquid in a jug containing 80ml of hot water.
  4. Mix all spices together in a small bowl, I recommend using a pestle and mortar.
  5. Sprinkle the lamb with the spices mix and rub into the meat unitl it is evenly coated.
  6. Pour in the lamb stock and leave to stand.
  7. Finely chop 2 large carrots and the Pak choi, add together in a separate bowl or dish.
  8. Finely chop the 2 large onions and place in another bowl or dish.
  9. Finely chop the 5 cloves of garlic and 3 shallots and add to the onions.
  10. Finely chop the 3 chilies ensuring you take out all seeds, unless you like the heat, add together with the onions.
  11. Grate 4cm of root ginger and add together with the onions.
  12. Heat a frying pan or wok and add olive oil or sunflower oil and set on a high heat.
  13. Check the oil is hot and add the onions, garlic, shallots, chilies and root ginger.
  14. Add the lamb and stock to the frying pan or wok and fry on heat heat for 7 to 8 minutes.
  15. Add the tikka masala curry paste and stir in after 4 minutes.
  16. Add 4 spoons of creme fraiche to the frying pan or wok and stir in after 5 minutes.
  17. Add 2 sachets (100g) of creamed coconut and stir in after 6 minutes.
  18. Whilst the lamb and onions are frying, place the carrots and pak choi in the bottom of the slow-cooker.
  19. Once the lamb has been cooked in the pan for 8 minutes, remove and tip straight into the slow-cooker whilst still hot.
  20. Pour in the 450g tikka masala curry sauce and stir inches.
  21. Set the slow-cooker on low and leave to cook for 7 to 8 hours - Job Done!

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