Lamb Curry Aachari-Pickle Style In A Slow Cooker
Gosht Aachari Slow Cooked
Mamta Gupta
Cooking lamb curry in a slow cooker is extremely easy, any beginner can do it. Slow cooked lamb tastes amazingly good. All you have to do is assemble ingredients, put them in the slow cooker and switch it on. Then eat a delicious curry in a few hours. Here I have used leg of lamb, because my family like leg bones, but you can use any cheaper cut of meat. If there is too much fat on the surface when cooked, simply spoon it off. You can make this delicious dish with mutton too, but give it a little longer to cook.
Serves 6
Ingredients
1 kg. lamb or mutton, cut into 2 inch pieces. Leg is best but you can use other cuts. Ask the butcher to leave the bones.
3/4 cup of cooking oil
2 tsp. Panch Pooran seed mix
2 inch pie e cinnamon stick
2-3 bay leaves
6-7 cloves
8-10 black peppers
3-4 brown/large cardamoms
A good pinch of asafoetida/hing powder
3-4 dry red chillies, broken into halves (to taste)
5-6 garlic cloves, peeled
1 1/2 inch piece ginger peeled and roughly chopped/grated
3 medium (400 gm.) onions, peeled (onion sizes vary, so go by weight where possible)
3-4 medium tomatoes, chopped finely. I use tinned tomatoes unless tomatoes are in season and cheap.
3 tbsp. dry fenugreek or methi leaves (kasoori methi)
1 full tsp. turmeric powder
1/2 tsp. chilli powder
1/2 tsp. coarsely ground chillies
2-3 tsp coriander powder
1 1/2 tsp. salt, adjust to taste
1 level tsp. Garam Masala
1/2 cup coriander leaves, washed and chopped (optional)
Instructions
Wash lamb and leave to drain.
Slice onions, grate/chop ginger and garlic.
Place meat at the bottom of the slow cooker.
Add chopped onions, ginger, garlic, asafoetida powder, panchpooran mix, all whole spices, all the ground spices and salt.
Add tomatoes.
Add 1 1/2 cup of water, stir everything up well.
Turn the slow cooker on high until meat is bubbling. Then turn it down to medium. Leave it for 5-6 hours, until meat is tender.
Adjust the seasoning. It should be quite hot and spicy.
Stir in half the coriander leaves and all the garam masala.
Serve garnished with remaining coriander leaves, with fresh Tandoori Roti 1, Nan, Chapatties.
