370 minutes
Savor the rich flavors of this heartwarming lamb and chickpea curry, meticulously simmered in a slow cooker for an exceptionally tender and aromatic experience. Perfect for a cozy meal, this dish pairs beautifully with brown rice and offers the convenience of batch cooking for future enjoyment.
Large Onion, halved and thinly sliced
each
Madras Curry Paste
tablespoons
Chopped Tomatoes, canned
0 oz
Vegetable Bouillon Powder
teaspoons
Red Lentils
0 oz
Chickpeas, canned, including the liquid
0 oz
Ginger, grated
tablespoons
Cumin Seeds
teaspoons
each
Curly Kale, roughly chopped
0 oz
Lean Lamb Steaks, fat trimmed and cut into cubes
0 oz
Brown Rice, cooked
as needed
1. Initial Mixture
Place all ingredients except for the curly kale and cooked brown rice into the slow cooker pot. Add a third of a can of water (use the tomato can as a measure) and thoroughly combine. Cover the pot with its lid and refrigerate overnight to marinate and develop the flavors.
2. Slow Cooking
The next day, remove the pot from the fridge, give the mixture another good stir, and nestle the cinnamon stick into the center. Set your slow cooker to Low and cook for 6 hours, periodically stirring if possible, until the lamb is exceptionally tender and the flavors are well melded.
3. Adding Greens
About 30 minutes before the end of cooking time, stir in the curly kale, allowing it to wilt and blend into the curry.
4. Ready to Serve
Once the cooking time has completed and the kale is tender, remove the cinnamon stick and discard. Serve the aromatic lamb curry over a bed of fluffy brown rice.
Opt for tougher cuts like lamb shoulder or leg for tenderness and flavor after slow cooking.
Cook on the lowest heat possible to meld flavors without drying out the lamb.
Sear the lamb pieces until deep brown for complex flavors and richness.
Sauté onions until golden, then add ginger and garlic paste, cooking until the raw smell disappears.
Use whole spices you toast and grind yourself for a more vibrant curry; ensure pre-ground spices are fresh.
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