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Slow Cooker Lamb Curry

 
One serving costs about $3.55 One serving costs about $3.55

$3.55 per serving

19 people like this recipe

19 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 gluten-free,gluten free lunch,main course,main dish,dinner Indian,Asian
spoonacular Score:93%

Spoonacular Score: 93%

 

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.

Sparkling rosé, Gruener Veltliner, and Riesling are great choices for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. The Bellissima Sparkling rosé with a 4.5 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.

Bellissima Sparkling Rose

This is an elegant, bright rosé, with hints of strawberry and grapefruit, and a soft, persistent foam. Uncorked at the very last minute, Bellissima Sparkling Rosé pairs perfectly with smoked salmon, shellfish, and seafood hor d’oeuvres such as tuna tartare, sushi, and sashimi.

» Get this wine on Wine.com

Ingredients

Servings:
2
2  baking potatoes
baking potatoes
2 cups
2 cups beef broth
beef broth
2 Tbsps
2 Tbsps butter
butter
1 bunch
1 bunch cilantro
cilantro
2 Tbsps
2 Tbsps curry paste
curry paste
0.5 tsps
0.5 tsps fennel powder
fennel powder
0.5 tsps
0.5 tsps garam masala
garam masala
0.33 cloves
0.33 cloves garlic
garlic
1 tsp
1 tsp ginger
ginger
5.5 lb
5.5 lb cooked lamb stew meat
cooked lamb stew meat
6 oz
6 oz mushrooms
mushrooms
2 Tbsps
2 Tbsps olive oil
olive oil
1
1  diced onion
diced onion
1 Tbsp
1 Tbsp oregano
oregano
0.5 cups
0.5 cups plain yogurt
plain yogurt
1 Tbsp
1 Tbsp rosemary
rosemary
0.5 tsps
0.5 tsps salt
salt
1 can
1 can canned tomato paste
canned tomato paste
2  baking potatoes
2
baking potatoes
2 cups beef broth
2 cups
beef broth
2 Tbsps butter
2 Tbsps
butter
1 bunch cilantro
1 bunch
cilantro
2 Tbsps curry paste
2 Tbsps
curry paste
0.5 tsps fennel powder
0.5 tsps
fennel powder
0.5 tsps garam masala
0.5 tsps
garam masala
0.33 cloves garlic
0.33 cloves
garlic
1 tsp ginger
1 tsp
ginger
5.5 lb cooked lamb stew meat
5.5 lb
cooked lamb stew meat
6 oz mushrooms
6 oz
mushrooms
2 Tbsps olive oil
2 Tbsps
olive oil
1  diced onion
1
diced onion
1 Tbsp oregano
1 Tbsp
oregano
0.5 cups plain yogurt
0.5 cups
plain yogurt
1 Tbsp rosemary
1 Tbsp
rosemary
0.5 tsps salt
0.5 tsps
salt
1 can canned tomato paste
1 can
canned tomato paste

Equipment

slow cooker
slow cooker
pot
pot
slow cooker
slow cooker
pot
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

  • 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.

  • 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).

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

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

  • Keeping ginger on hand all the time doesn't mean you have to buy bottled ginger. Instead, freeze fresh ginger whole and grate what you need while its still frozen.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • 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.

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • 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
567 Calories
67g Protein
24g Total Fat
17g Carbs
48% Health Score
Limit These
Calories
567
28%

Fat
24g
37%

  Saturated Fat
8g
55%

Carbohydrates
17g
6%

  Sugar
4g
6%

Cholesterol
212mg
71%

Sodium
776mg
34%

Get Enough Of These
Protein
67g
135%

Vitamin B12
8µg
144%

Selenium
75µg
108%

Vitamin B3
21mg
105%

Zinc
13mg
90%

Phosphorus
685mg
69%

Vitamin B2
0.93mg
55%

Potassium
1491mg
43%

Iron
7mg
41%

Vitamin B6
0.8mg
40%

Manganese
0.8mg
40%

Vitamin B1
0.5mg
33%

Copper
0.6mg
30%

Vitamin B5
2mg
28%

Magnesium
112mg
28%

Folate
93µg
23%

Vitamin A
1104IU
22%

Vitamin E
2mg
16%

Vitamin C
10mg
13%

Vitamin K
12µg
12%

Fiber
2g
11%

Calcium
92mg
9%

covered percent of daily need

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