Slow-Cooker Lam Tikka Masala

READY IN: 8hrs 15mins




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