I have a couple of recipes that I refer to as “spice dump recipes” because I literally take all the ingredients and dump them into a large oven roaster or my slow cooker, give them a stir and let them cook into wonderfully flavorful meals. This lamb curry is one of those spice dump recipes and though it comes out exactly the same whether cooked in the slow cooker or the oven, I tend to make it in the oven as I generally double the recipe so that I can freeze the curry in both family size portions and lunch size portions for Eammon. It freezes beautifully and when I need a quick dinner I thaw the curry at half power in the microwave then heat it at full power, make some rice and dinner is on the table This curry is not spicy or spicy hot and the yogurt gives a nice creamy smoothness to the dish. We enjoy the curry with Jasmine rice and garnished with avocado and cilantro…but today it was sans cilantro because it’s raining cats & dogs outside and I’m too lazy and can’t be bothered to grab the umbrella and put on shoes to go out to the garden and pick the cilantro so just picture a pretty little sprinkling of cilantro on top of the avocado.
3 lbs boneless lamb stew meat or chunks of leg meat
2 large onions, thinly sliced
4 beef bullion cubes
4 cups water
1 lb mushrooms, sliced or quartered
5 TBS curry powder
2 TBS fresh rosemary, minced
8 cloves garlic, minced
2 TBS butter
2 TBS olive oil
3 TBS Garam Masala
3 TBS minced fresh ginger
1 tsp salt
1 tsp dried fennel
2 TBS dried oregano
4 large baking potatoes, cubed
2 small cans tomato paste
2 bunches fresh cilantro, chopped
1 cup plain Greek yogurt (I use fat-free)
Cilantro and/or avocado for garnish
Oven method: Pre-heat oven to 325F; Add all the ingredients with the exception of the yogurt to an oven safe roaster and stir to mix well. Cook covered 4-6 hours until the meat and potatoes are nice and tender. Once ready, remove from the oven and stir in the yogurt.
Slow cooker method: Add everything with the exception of the yogurt to your slow cooker. Cook on low for 4-6 hours or on high for 3-5 hours. Once the meat and potatoes are nice and tender, turn off the cooker and stir the yogurt into the curry.