Ingredients
Scale
- 2 lbs lamb shoulder, cut into chunks
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14 oz) can diced tomatoes
- 1 cup plain yogurt
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon garam masala
- 1 teaspoon chili powder, adjust to taste
- Salt and pepper, to taste
- Cup water or lamb stock
- Fresh cilantro, chopped for garnish
- 2 cups all-purpose flour
- 1 teaspoon baking powder
Instructions
- In a large skillet over medium heat, sear the lamb chunks until browned on all sides. Remove from heat.
- Sauté onions, garlic, and ginger in the same skillet until softened.
- Transfer lamb and sautéed aromatics into a slow cooker. Add diced tomatoes, yogurt, tomato paste, spices, salt, and water or stock; stir well.
- Cover and cook on low for 6-8 hours or high for 4-5 hours until the lamb is tender.
- For garlic naan (optional), mix flour and baking powder; add water to form dough. Roll out and cook on a hot skillet until golden brown on both sides.
- Serve the curry garnished with cilantro alongside warm naan.
- Prep Time: 20 minutes
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 6g
- Sodium: 620mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 90mg