Paleo Slow Cooker Lamb Curry

Paleo Slow Cooker Lamb Curry

This recipe is so easy to make and can be cooked in a large pan or left in the slow cooker (while you get to sit on the sofa and relax – yay!). The only ‘extra’ prep you’ll need to do if you go with the slow cooker method, is that you need to cook the onions first. Once you do that you can add everything to the slow cooker and leave it to do its thing, but please – whatever you do don’t skip browning the onions. The reason for this is because traditionally in many Indian cuisine, the onions are sautéed until brown as this gives the end dish a much fuller flavour. Be warned! – skipping this stage WILL change the overall taste of the dish.

Although this recipe is pretty much a wing it job, it’s a combination of a new recipe that I found and one of my old favourites. It came about because I wanted to put my new slow cooker to use and make something different with the diced lamb we had in the fridge. Not sure what I wanted to cook I googled ‘paleo lamb slow cooker’ and ‘eat drink paleo‘  lamb curry popped up. Never one to follow a recipe to the full I decided that I would pre cook my onions and it was when they were brown that I decide to add in the spices just to get an idea of the smell (smell is a great indicate of what a dish will taste like). When I smelt it, it reminded me of Priya’s hyderbadi chicken dish, one of my ultimate favourite curries EVER! One aromatic whiff and I decided to add in some of the spices that featured in Priya’s dish along with some nut butter (Priya’s recipe uses fresh nuts ground into a paste). Then I added in the meat – just to give it a good coating (not to pre cook) then poured it all into the slow cooker. In future when cooking it, I’ll probably just marinate the meat in the nut butter and spices overnight (in the fridge) as it helps the flavours to really sink in. I added about 3/4 cup of water and left it to cook for 5 hours on high. An hour before serving, I added in some coconut milk.

Serve on a bed of Cauli rice with a dash of rose-water, a drizzle of coconut cream and a sprinkling of saffron… Heaven!This recipe is so easy to make and can be cooked in a large pan or left in the slow cooker (while you get to sit on the sofa and relax – yay!). The only ‘extra’ prep you’ll need to do if you go with the slow cooker method, is that you need to cook the onions first. Once you do that you can add everything to the slow cooker and leave it to do its thing, but please – whatever you do don’t skip browning the onions. The reason for this is because traditionally in many Indian cuisine, the onions are sautéed until brown as this gives the end dish a much fuller flavour. Be warned! – skipping this stage WILL change the overall taste of the dish.

Although this recipe is pretty much a wing it job, it’s a combination of a new recipe that I found and one of my old favourites. It came about because I wanted to put my new slow cooker to use and make something different with the diced lamb we had in the fridge. Not sure what I wanted to cook I googled ‘paleo lamb slow cooker’ and ‘eat drink paleo‘  lamb curry popped up. Never one to follow a recipe to the full I decided that I would pre cook my onions and it was when they were brown that I decide to add in the spices just to get an idea of the smell (smell is a great indicate of what a dish will taste like). When I smelt it, it reminded me of Priya’s hyderbadi chicken dish, one of my ultimate favourite curries EVER! One aromatic whiff and I decided to add in some of the spices that featured in Priya’s dish along with some nut butter (Priya’s recipe uses fresh nuts ground into a paste). Then I added in the meat – just to give it a good coating (not to pre cook) then poured it all into the slow cooker. In future when cooking it, I’ll probably just marinate the meat in the nut butter and spices overnight (in the fridge) as it helps the flavours to really sink in. I added about 3/4 cup of water and left it to cook for 5 hours on high. An hour before serving, I added in some coconut milk.

Serve on a bed of Cauli rice with a dash of rose-water, a drizzle of coconut cream and a sprinkling of saffron… Heaven!

Macros
This recipe makes 4 servings (and doesn’t include the macros for serving cauli-rice or a naan bread etc). I have listed the macros for both 3 and 4 servings. If you are making this dish to serve with a side such as cauli-rice or a paleo naan, then the recipe suits 4 servings. If you are eating it without a side you may want a bigger serving.

Based on 4 servings
Total Carbs 9.8g
Fiber 3.3g
Net Carbs 6.5g
Protein 31g
Fat 33.2g
Calories 471

Based on 3 servings
Total Carbs 13.1g
Fiber 4.4g
Net Carbs 8.7g
Protein 41.4
Fat 44.3g
Calories 629

As you can see, a larger portion would give you a lot more protein than you may want, if this is the case, you can always take out some of the meat, or make the recipe and use less lamb.

Paleo Lamb Curry - Slow Cooker Friendly
Print Recipe
A fragrant and flavourful curry, not too spicy but not too plain! Best served with cauli rice or paleo tortillas.
Servings Prep Time
4 10
Cook Time
5 Hours+
Servings Prep Time
4 10
Cook Time
5 Hours+
Paleo Lamb Curry - Slow Cooker Friendly
Print Recipe
A fragrant and flavourful curry, not too spicy but not too plain! Best served with cauli rice or paleo tortillas.
Servings Prep Time
4 10
Cook Time
5 Hours+
Servings Prep Time
4 10
Cook Time
5 Hours+
Ingredients
Servings:
Instructions
  1. Marinade the lamb in the all of the spices, tomato taste, nut butter and a few drops of water (just to make it all juicy and eaiser to combine).
  2. Start by heating a pan on a medium heat then add a little oil.
  3. Dice the onion then add into the pan, cook for up to 10 minutes, or until they are very brown and soft.
  4. Add the lamb with all of its juices to the onions, give it a good stir to combine then pour into the slow cooker. Add the rest of the water.
  5. Turn the slow cooker on to high and cook for 4 hours. Alternitvely cook on slow (or low) for 8 - 12 hours.
  6. 20 minutes before serving, add the coconut milk, give it a good stir and prepare your cauli rice.
  7. Serve with a dash of rose water, drizzle of coconut milk and sprinkle of garam massala for an authentic garnishing.
Recipe Notes

Suggested Side Dishes:-

Paleo Tortilla Wraps
If you like to eat your curry with a nan bread or roti, then paleo tortillas are a great substitues. I would recommend trying stupid easy paleo tortilla wrap recipe, ive tried it before and it worked really well.

Cauli Rice
If you would rather have a rice side with your curry then check out my simple cauli rice dish here, its super eay to make and you can add in extra spice and onions to give it some added flavour and texture.

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