My First Slow Cooked Curry
This Christmas, my hubby and I received a fabulous addition to our kitchen. A Morphy Richards Slow Cooker! Now, unfortunately, it doesn’t permanently live on our kitchen counter as our house is a little on the small side, so we keep it in a cupboard and bring it out ocassionally, but we’re determined to make use of it as often as we can. It was christened a couple of weeks ago with an averagely-good hot-pot dish, however, this weekend I cooked a corker.
Perhaps the modern world prefers quick, easy meals now. The impressive type that can be knocked up in 20 minutes after coming home from work. Perhaps using a slow cooker seems like a whole lot of effort, and to be honest, a little old fashioned. But I want to argue that slow cooking your food could rock your culinary world. It takes a bit of preparation, but so does every meal. The thing about slow cooking is that the preparation is done in the morning, before work, instead of after. (Surely a better alternative?) And cooking food slowly means the food absorbs all the juices and flavours, and it turns all gorgeous and tender and scrumptious.
To celebrate the boy’s birthday, I promised him a Rogan Josh Curry. Whilst still a novice to the slow-cooking world, I found it really easy cook this awesome dish, so here’s the recipe for to try at home.
(Don’t forget to buy the Morphy Richards Ecolectric Slow Cooker first!)
- 2 tbsp Clearspring Organic Sunflower Oil (or 25g butter)
- 750g Lamb, sliced (or try Sweet Potato, diced as a vegetarian option)
- 2 Onions, sliced
- 3 Garlic Cloves, crushed
- 2 tsp Suma Organic Ground Ginger
- 2 tsp Garam Masala
- 2 tsp Suma Organic Coriander
- 2 tsp Suma Organic Cumin Seeds, crushed
- 1 tsp Suma Organic Turmeric
- 1/2 tsp Crushed Dried Red Chillies
- 2 tbsp Doves Farm Organic Unbleached White Plain Flour
- 400g Suma Organic Chopped Tomatoes
- 300ml Lamb Stock (Or Vegetable Stock)
- 4tbsp Double Cream
Makes enough for 4
Melt the oil, or butter in a pan and add the meat when hot. Brown the meat on all sides. Then throw in the chopped onions and fry until soft. Then add the myriad of spices, (If you’re missing any, take a quick look at our range) garlic and flour, stirring it all around to coat everything in the lovely stuff. After about a minute, add chopped tomatoes and stock and bring to the boil. Then transfer the curry to the slow cooker and cook on low for 8-10 hours. That’s it!
After 8-10 hours, you can add the double cream, but personally – I forgot, and it still tasted great! Dish up with fluffy rice and enjoy.
Many thanks to Hamlyn All Colour 200 Slow Cooker Recipes for this stunner.