Pulled Lamb Curry
- PREP TIME: 20 mins
- COOK TIME: 4 hours
- TOTAL TIME: 4 hours 20 mins
Pulled Lamb Curry from Kitchen Sanctuary – full of flavour without the pepper. Perfect for the whole family, even the ones who don’t eat Gluten!
- 1 tbsp. vegetable oil
- ½ lamb shoulder – knuckle end, weighing approx 1kg
- 1 large onion, peeled and chopped
- 4 cloves garlic, peeled and minced
- 1 large piece of ginger (about the size of your thumb), peeled and finely chopped
- 1 tsp salt
- 2 tbsp garam masala
- 2 tbsp curry powder
- 1 tsp paprika
- 1 tsp cinnamon
- 1 cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
- 2 tins (400ml/14oz each) of chopped tomatoes
- 2 tbsp tomato puree
- 2 tsp sugar
- 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
- 120 ml (1/2 cup) cup double/heavy cream
- Handful of chopped coriander to serve
- Preheat your slow cooker to high.
- Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes). Add in the onion and cook for a further 5 minutes until the onions have softened.
- Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
- At the end of the cooking time, spoon off any excess fat that has risen to the top. Remove the cardamon and discard. Remove the lamb and place on a chopping board. Shred the lamb with two forks and place the meat back in the slow cooker. Stir in the cream and allow to heat through.
- Serve over rice sprinkled with some coriander