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Slow cooker dhaba lamb curry

These melt in your mouth lamb shanks are cooked low and slow in a rich tomato based curry sauce, loaded with cashews and spices. Serve with yoghurt and chutney to take your curry nights to a whole other level.

772 calories per serve

Allergens: Recipe may contain peanuts, tree nuts, milk and wheat.

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19 Ingredients


  • 2 tbsp ghee

  • 4 (about 1.5kg) lamb shanks, excess fat trimmed

  • 2 large brown onions, finely chopped

  • 4 garlic cloves, crushed

  • 4 sprigs fresh curry leaves (about 10 leaves per sprig), plus 2 sprigs, extra

  • 1 tbsp garam masala

  • 1 tbsp ground cumin

  • 1 tbsp ground coriander

  • 1 tbsp ground paprika

  • 2 tsp fenugreek seeds

  • 1⁄2 tsp chilli powder

  • 2 tbsp tomato paste

  • 4 vine ripened tomatoes, chopped

  • 2 tsp vegetable oil

  • 80g (1 ⁄2 cup) natural cashews, coarsely chopped

  • Steamed rice to serve

  • Sliced cucumber to serve

  • Natural yoghurt to serve (optional)

  • Mango chutney, to serve (optional)

4 Method Steps


  • Step 1

    Heat half the ghee

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    (2 tbsp ghee) in a large frying pan over high heat. (Alternatively, use the Browning function on a slow cooker.) Cook the lamb (4 (about 1.5kg) lamb shanks, excess fat trimmed), in batches if necessary, turning often, for 8 minutes or until browned. Transfer to the slow cooker.


  • Step 2

    Heat the remaining ghee in the pan over medium-high heat. Add onion (2 large brown onions, finely chopped). Cook, stirring, for 10 minutes or until well browned. Add garlic (4 garlic cloves, crushed). Cook, stirring, for 1 minute or until aromatic. Add curry leaves (4 sprigs fresh curry leaves (about 10 leaves per sprig), plus 2 sprigs, extra), garam masala (1 tbsp garam masala), cumin (1 tbsp ground cumin), ground coriander (1 tbsp ground coriander), paprika (1 tbsp ground paprika), fenugreek (2 tsp fenugreek seeds) and chilli (1⁄2 tsp chilli powder). Cook, stirring, for 1 minute or until aromatic. Add the tomato paste (2 tbsp tomato paste). Stir until well combined. Add 60ml (1 ⁄4 cup) water and three-quarters of chopped tomato (4 vine ripened tomatoes, chopped). Bring to the boil. Transfer to slow cooker. Cover. Cook on High for 5 hours or until the lamb is tender.

  • Step 3

    Just before serving, heat the oil (2 tsp vegetable oil) in a small frying pan. Add the cashews (80g (1 ⁄2 cup) natural cashews, coarsely chopped) and cook, stirring, for 2 minutes or until lightly toasted. Add the extra curry leaves and cook, stirring, for 2 minutes or until crisp.

  • Step 4

    Remove the lamb from slow cooker. Mash tomato mixture in slow cooker to thicken. Add the remaining chopped tomato. Season and stir. Return the lamb to sauce. Scatter over cashew mixture. Serve with rice (Steamed rice to serve), cucumber (Sliced cucumber to serve), yoghurt (Natural yoghurt to serve (optional)) and chutney (Mango chutney, to serve (optional)), if using.
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Image by Kathy Knudsen And Brett Stevens

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