Easy Slow-Cooked Lamb Curry In A Slow Cooker
Table of Contents
Lamb Curry in a Slow Cooker - Sides to have with lamb
When introducing lamb to a six-month-old this lamb curry in a slow cooker is great, it’s ideal to pair it with soft, easily manageable sides that complement its rich flavour. Suitable options include finely mashed sweet potato, which is sweet and smooth, making it a lovely contrast to the meat.
Steamed carrots, cut into small, soft pieces, provide essential nutrients and a mild taste that blends well with lamb. Cauliflower florets, cooked until tender and mashed, offer a creamy texture that appeals to little ones.
Well-cooked peas can be a vibrant and nutritious choice, packed with vitamins. Always ensure that the sides are appropriately prepared to avoid any choking hazards.
Can baby have garlic?
Garlic can be introduced to babies, typically from around six months of age, but it's advisable to do so with caution. While it can add flavour to many healthy recipes and offers numerous health benefits, such as immune support, some babies may be sensitive to it.
Start by using small amounts to monitor any potential reactions, such as digestive discomfort or allergic responses. Avoid serving raw garlic, as it can be too strong for a baby's delicate digestive system. Incorporating well-cooked garlic into purees or mixed foods is a gentle way to introduce this versatile ingredient into your baby-led weaning journey.
Ingredient information
Lamb - I have used diced lamb shoulder (great as already in bite-sized pieces) but you can use other cuts of lamb such as lamb chops, diced lamb chunks or even lamb shanks. Slow cooking red meat makes for tender meat perfect for BLW. Feel free to use your meat of choice as this recipe would work well with beef or chicken too.
Large onion - I have used a red onion but you can use a yellow onion or banana shallots with a little onion granules.
Garlic - I have used fresh garlic but you could use garlic granules instead if you like or a little of both.
Ginger - I have used ginger puree but you can use a thumbnail amount of fresh ginger grated into the lamb.
Tomatoes - I have used peeled plum tomatoes but you can use chopped tomatoes or even chopped fresh tomatoes if you prefer.
Tomato paste - I have used a little tomato puree/paste for added flavour to the curry sauce.
Curry powder - I have used a no added salt mild curry powder to the lamb, you can use a medium curry powder if you prefer too. If you have a curry paste such as tikka paste or madras paste you can add this as an alternative.
Turmeric - I have used turmeric for an earthy taste to the curry.
Ground coriander - The coriander brings a fragrant taste to the curry, feel free to use fresh coriander in addition to the ground coriander for garnish.
Thyme - I have used thyme in this curry as this pairs so well with the lamb and curry powder.
Coconut milk - Coconut milk in the curry makes for a delicious curry sauce flavour. I have used ‘full fat’ coconut milk, but you could use light coconut milk too.
Serving suggestion
The slow-cooker lamb curry would be great served with basmati rice, brown rice a dollop of plain yogurt and a homemade naan bread. A great slow cooker curry if your little one is trying a curry for the first time.
You could serve the curry with boiled new potatoes or even add the potatoes into the curry an hour or so before it has finished cooking for a complete meal idea. The recipe could make for a delicious potato curry too.
Other slow cooker recipes you may like: Slow cooker chicken curry, Lamb balti curry or Red lentil dal.
Storage instructions
The curry can be kept in the fridge in an airtight container for up to 3 days. Or you can store in airtight containers in the freezer for up to 3 months. Its best to label the freezer bag and airtight container with the item and the date.
To defrost the curry, thaw in the fridge overnight, once fully defrosted, you can reheat the chicken curry.
To reheat the curry, preheat your oven to 180C/350F and reheat for up to 20-25 minutes. You can also re heat on the hob on a medium heat until piping hot.
Once thawed and reheated you will not be able to refreeze and store.
Equipment used to help with this recipe
Trusty slow cooker - A slow cooker is well worth the investment. I use one that has a non-stick removable pan for ease of cleaning, and an in-built timer.
Slow cooker liners - Food safe liners, disposable and BPA free - these are a great idea for lining the slow cooker pot.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Recipe | Easy Slow-Cooked Lamb Curry In A Slow Cooker
Easy Slow-Cooked Lamb Curry In A Slow Cooker
Ingredients
Instructions
- Start by lining your slow cooker with a slow cooker liner if using.
- Pop the pieces of lamb and the rest of the ingredients into the slow cooker and give everything a good stir.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Leave the lamb curry sauce to cool before serving to your baby.
Notes
You could easily make this slow cooker lamb curry recipe vegan or dairy free. Instead of the lamb why not try adding a tin of green lentils, potato, cauliflower, peas and spinach to make a highly nutritious veggie curry.
You could also use lamb chops to make this a yummy lamb chops curry. lamb chops are ok to serve from 6 months old.
A simple indian curry perfect for the whole family.
©The Petit Spoon
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