Indian Lamb Curry
A combo of tomato juice and flour creates a thick sauce. Serve with a piece of naan to sop up any extra.
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Cooking Light Slow Cooker Tonight
A combo of tomato juice and flour creates a thick sauce. Serve with a piece of naan to sop up any extra.
Cooking Light Slow Cooker Tonight
Made with some other Indian food for New Years Eve. Really great. Will make again for sure.
Read MoreI followed the recipe accordingly and ended up adding 1/2 a cup of water to the slowcooker and instead added the cilantro to the curry.The curry ended up having alittle more sauce which I enjoy.
Read MoreThe taste was outstanding; unfortunately it was WAY overcooked. But I think that was more due to my crock-pot than the recipe. (Mine is a 6-qt; the recipe calls for a 4-qt, and that really does make a difference with a slow cooker.) I will most definitely make it again; but I will either double the recipe, change the cook time or borrow someone's smaller crock-pot. Or slow-cook it on the stove or in my oven...I'll figure something out, because this is one of the BEST curry recipes I have ever tasted! If you can't find garam masala or don't want to buy it, look for a recipe online. There are many out there, and you can adjust the heat to your taste.
Read MoreThough I simmered this on top the stove instead of using a crockpot, the flavor combination is phenomenal! I used less lamb (only because I did not have enough).
Read MoreThis recipe was excellent...I actually cut the lamb in half (mainly because I didn't buy enough). It was still amazing. I was really surprised how tasty and authentic this tasted. It, like all other CL recipe, needed salt added (otherwise it has a bit of an unpleasant acidy bite to it). Salt the curry after it is done in the slow cooker, to taste.
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