Slow Cooked Lamb Curry
This is much better and cheaper made with mutton and in a slow cooker will be just as good as lamb.
Its preferably cooked on the bone for more flavour but I suppose can be made with a kilo of boneless.
1 shoulder of mutton butchered into approx 1 ½ inch pieces
2 small onions or 1 large onion
2 tsp minced ginger
2 tsp minced garlic
2 tbs cooking oil
3 cloves (whole)
4 green cardamom (whole)
2 black cardamoms (whole)
4 tsp chilli flakes
1 tsp coriander powder
1 tsp cumin powder
2 tsp salt (adjust to taste)
1 tsp turmeric powder
Close to the end we need:
½ tin of chopped tomatoes
2 tsp garam masala, add more to taste
½ – 1 cup water, depending on how thick you’d like the curry
Fry the onions in oil till they soften and start to brown
Add the ginger and garlic and fry for about 5 minutes
Add the chilli flakes and fry for a few minutes
Add the mutton and brown the meat quickly on a medium to high heat
Turn the heat down low and add the remaining spices and stir in.
Transfer all this to a slow cooker and cook on high for 4 hours (check and stir every hour). Check the tenderness of the meat and make sure it’s not collapsing.
At this stage add the tomatoes and garam masala and cook on low for about 1 hour or until the meat is tender.
Add water to bring the sauce to the desired consistency.