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This recipe is based on an original recipe for lamb and potato curry from the Slow-Cooker Cookbook edited by Gina Steer. As most curry recipes are usually a bit spicy for me and my sister, we have to alter recipes to suit our pallets and the family's preferences.
This is a tasty and filling recipe that is suitable for the whole family. Plus, as it is mainly done in the slow cooker, it is pretty simple too, which is great if you're working all day but still want to come back to a home-cooked meal (it can also be done on the hob though. You just need to gently simmer it for around 30 minutes instead of slow cooking at the end). It has great flavours from the combination of spices but is still smooth and just a little creamy thanks to the coconut milk.
I hope you enjoy checking out this recipe. If you do try it, please come back to rate it and let me know what you thought of it! You'll find more tasty recipes on my account too.
As a family we all really enjoyed this dish, we made it mild to suit our tastes but it can easily be spiced up (see suggestions at the end) if you like it a bit hotter. I found it really filling when served with around 80g (uncooked weight) of rice. It makes a really great main meal. Serve it with naan bread and mango chutney for the perfect home-cooked take-away curry!
|Prep time||Cook time||Ready in||Yields|
6 hours 30 min
- 450 grams lamb, fat removed and cubed
- 2 leeks, sliced
- 2 white onions, peeled and chopped
- 450 grams potatoes, peeled and cubed
- 2 to 3 cloves/2 teaspoons garlic/lazy garlic, crushed if using cloves
- 1 to 2 (depending on taste) green chilies, deseeded and diced
- 125 grams carrots, peeled and sliced
- 1 tin chopped tomatoes
- 2 tablespoons vegetable oil, (or alternative if you rather)
- A few curry leaves
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 tablespoon tomato puree
- 150 millilitres/1/4 pint coconut milk
- 150millilitres/1/4 pint water
How to Make Lamb and Leek Curry
- Heat the oil in a large frying pan, add the garlic, onions and leeks and fry for a few minutes until it starts to brown and soften.
- Add your garlic, curry leaves and spices and continue to heat for a further few minutes, making sure to stir continuously.
- Add your lamb and heat until the meat has browned all over. Stir the mixture well so the meat gets fully coated in the spices.
- Add your tinned tomatoes and stir the mixture thoroughly. Then transfer the mixture to the slow cooker.
- Blend together the tomato puree and water, then slowly add the coconut milk until all is combined. Add the sauce to the slow cooker mixture and gently combine
- Lastly, add your potatoes and carrots to the mix and stir together.
- Put your slow cooker on low for 6 to 8 hours or high for 3 to 4 hours
- Serve over rice, with some Indian side dishes and enjoy!
Try One of These Alternatives
Here are a few alternatives to make this curry even better
- Like a bit more spice in your curry then swap out the green chilies for 2 red chillies instead, they will add an extra bit of bite to the curry.
- Not a fan of Lamb? This recipe would work just as well with beef or pork instead.
- Want it veggie friendly? Try tofu or Quorn as a meat substitute, or add aubergine and celery to make it extra veggie.
- Instead of serving with rice, why not try it over couscous for a more Moroccan feel?