Cooking Lamb Curry In A Slow Cooker

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Slow Cooker Lamb Curry

$3.55 per serving

19 likes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner Indian,Asian

Spoonacular Score:92%

My notes:

The recipe Slow Cooker Lamb Curry is ready in about 45 minutes and is definitely a super gluten free option for lovers of Indian food. For $3.57 per serving, this recipe covers 42% of your daily requirements of vitamins and minerals. This recipe makes 8 servings with 568 calories, 67g of protein, and 24g of fat each. Head to the store and pick up baking potatoes, rosemary, ginger, and a few other things to make it today. To use up the curry paste you could follow this main course with the Chocolate Hazelnut Decadence Cake Pop as a dessert. 19 people have made this recipe and would make it again. A couple people really liked this main course. All things considered, we decided this recipe deserves a spoonacular score of 93%. This score is spectacular. Try Leg of Lamb for the Slow Cooker / Crock Pot, Slow Cooker Lamb Shanks, and Slow Cooker Lamb Stroganoff for similar recipes.

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. One wine you could try is Tanian et Vincent Careme Terre Brulee Chenin Blanc. It has 4.1 out of 5 stars and a bottle costs about 16 dollars.

Tania et Vincent Careme Terre Brulee Chenin Blanc

#65 Wine Spectator Top 100 of 2019A crowd pleasing Chenin Blanc for any occasion, this lush bottling delivers notes of honeysuckle and citrus which are balanced by a bright, seamless acidity.

» Get this wine on Wine.com

Ingredients

2

2

baking potatoes

480 ml

2 cups

beef broth

2 Tbsps

2 Tbsps

butter

1 bunch

1 bunch

cilantro

2 Tbsps

2 Tbsps

curry paste

0.5 tsps

0.5 tsps

fennel powder

0.5 tsps

0.5 tsps

garam masala

3 cloves

3 cloves

garlic

1 tsp

1 tsp

ginger

2.5 kilogram

5.5 pounds

cooked lamb stew meat

170.1 g

6 ounces

mushrooms

2 Tbsps

2 Tbsps

olive oil

1

1

diced onion

1 Tbsp

1 Tbsp

oregano

122.5 ml

0.5 cup

plain yogurt

1 Tbsp

1 Tbsp

rosemary

0.5 tsps

0.5 tsps

salt

1 can

1 can

canned tomato paste

2

2

baking potatoes

480 ml

2 cups

beef broth

2 Tbsps

2 Tbsps

butter

1 bunch

1 bunch

cilantro

2 Tbsps

2 Tbsps

curry paste

0.5 tsps

0.5 tsps

fennel powder

0.5 tsps

0.5 tsps

garam masala

3 cloves

3 cloves

garlic

1 tsp

1 tsp

ginger

2.5 kilogram

5.5 pounds

cooked lamb stew meat

170.1 g

6 ounces

mushrooms

2 Tbsps

2 Tbsps

olive oil

1

1

diced onion

1 Tbsp

1 Tbsp

oregano

122.5 ml

0.5 cup

plain yogurt

1 Tbsp

1 Tbsp

rosemary

0.5 tsps

0.5 tsps

salt

1 can

1 can

canned tomato paste

Equipment

slow cooker

pot

slow cooker

pot

Instructions

1. Pull out your slow cooker and add everything into the pot with the exception of the yogurt.
2. Now turn on your pot, setting it on low for the next 4-6 hours or high for the next 3-5.
3. When the time is up, open up your slow cooker, grab your yogurt and stir it into the curry.
4. Serve over rice.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.55

Ingredient
2 baking potatoes
2 cups beef broth
2 tablespoons butter
1 bunch cilantro
2 tablespoons curry paste
½ teaspoons fennel powder
½ teaspoons garam masala
3 cloves garlic
1 teaspoon ginger
5.5 pounds cooked lamb stew meat
6 ounces mushrooms
2 tablespoons olive oil
1 diced onion
1 tablespoon oregano
½ cups plain yogurt
1 tablespoon rosemary
1 can canned tomato paste

Price
$0.57
$1.14
$0.24
$0.26
$0.39
$0.10
$0.13
$0.20
$0.01
$22.12
$0.94
$0.33
$0.24
$0.26
$0.54
$0.25
$0.67

$28.39

Tips

Health Tips

• If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

• Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

• Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

Price Tips

• Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

• You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

• Store potatoes and sweet potatoes in a cool, dark place, and never put them in the refrigerator. At cold temperatures, the starch in potatoes is turned into sugar, affecting their flavor. For more information about selecting and storing potatoes, check out this lesson about potatoes in the academy.

• Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

• Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

get more cooking tips

Green Tips

• Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview

567k Calories

67g Protein

24g Total Fat

17g Carbs

48% Health Score

Limit These

Calories

567k

Fat

24g

  Saturated Fat

8g

Carbohydrates

17g

  Sugar

4g

Cholesterol

212mg

Sodium

776mg

Get Enough Of These

Protein

67g

Vitamin B12

8µg

Selenium

75µg

Vitamin B3

21mg

Zinc

13mg

Phosphorus

685mg

Vitamin B2

0.93mg

Potassium

1491mg

Iron

7mg

Vitamin B6

0.8mg

Manganese

0.8mg

Vitamin B1

0.5mg

Copper

0.6mg

Vitamin B5

2mg

Magnesium

112mg

Folate

93µg

Vitamin A

1104IU

Vitamin E

2mg

Vitamin C

10mg

Vitamin K

12µg

Fiber

2g

Calcium

92mg

covered percent of daily need

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Cooking Lamb Curry In A Slow Cooker

Source: https://spoonacular.com/recipes/slow-cooker-lamb-curry-660290

Posted by: walkerthaster.blogspot.com

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