This ground lamb curry is like an Indian version of chili or beef stew. It’s made with warming spices like ginger, coriander, cumin, turmeric and meat masala. Serrano peppers add heat and fresh tomatoes add a touch of sweetness. Potatoes, peas and carrots help make this one hearty dish and slow cooking helps fuse all of these flavors together.
You can use any slow cooker to make this recipe – but I made mine in my wonderbag. It’s a pretty neat device – it’s a slow cooker that doesn’t use any energy. Yep, that’s right – you don’t have to plug it in. It’s perfect for camping, tailgating, potlucks, picnics or you know… if the world ends (kidding).
Typically when I make a ground meat slow cooker curry or chili (like my habanero chili), I first use a pan to cook the meat and then I add the mixture to my crockpot. Now, I can cook everything in one pot and then place the pot in this pillowy bag. One less dish to clean makes me one happy lady 🙂
I plan on using this to keep my food warm during my next dinner party – it’s an instant conversation starter. Now, you should know that this is a fairly large bag – one that will have a dedicated spot in my pantry during the winter months. In the summertime, I plan on storing this in the trunk of my car – because it’s also great at keeping things cold. I’ll be able to buy my coconut ice cream and keep it cool while I run errands. Much better than running home to put ice cream in the freezer.
I hope you’ll make this ground lamb curry – in whatever slow cooker you choose! And stay tuned for my Instant Pot version if you’re more of a pressure cooker cook! 🙂
Ingredients
- 2 tablespoons ghee
- 1 pound ground lamb
- 1 cup peas
- 2 potatoes chopped
- 3 carrots chopped
- 1 onion diced
- 4 cloves garlic minced
- 1- inch fresh ginger minced
- 1-2 Serrano peppers adjust according to your taste
- 4 to matoes chopped
- 1 tablespoon coriander powder
- 1 teaspoon paprika
- 1 teaspoon meat masala
- ½ teaspoon cumin powder
- ½ teaspoon Kashmiri chili powder or cayenne
- ¼ teaspoon turmeric powder
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 cup organic tomato sauce
- Cilantro garnish
Instructions
Slow Cooker Instructions
- Melt ghee in a saute pan over medium heat and saute onions until golden brown.
- Add ginger, garlic and serrano pepper. Stir-fry for a minute then add tomatoes. Cover pan for 5 minutes.
- Add spices and stir-fry for one minute then add the ground lamb.
- Once the meat is fully browned, add it to your slow cooker along with peas, carrots, potatoes and tomato sauce.
- Cook on low for 4-5 hours.
If Using a Wonderbag:
- Melt ghee in a saucepan on medium heat, and add onions.
- Once the onions begin to brown, add ginger, garlic, and serrano pepper. Stir-fry for a minute then add tomatoes. Mix well and cover pan for five minutes.
- Add the spices and stir-fry for a minute before adding the ground lamb.
- Once the lamb is fully brown, add peas, carrots, potatoes and tomato sauce. Combine well, raise heat and bring to a boil.
- Once boiling, put on cover and cook for another few minutes. Then remove from heat and place inside the Wonderbag. Cover the Wonderbag with the insulating lid and pull drawstring to secure.
- After 4-5 hours, serve.
PAID ENDORSEMENT DISCLOSURE: Thank you Wonderbag for sponsoring today’s post! In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog.
Terry Humphries says
My wife and I loved this in my slow cooker a real keeper hope there more recipes it was fun and very tasty
Ashley - My Heart Beets says
Terry, I’m so glad to hear that! Thanks for letting me know how much you like this 🙂
Katja Hilton says
Very good. I don’t always like the “larger/older” lamb because the flavor can be strong, but this was so seasoned the lamb flavor added rather that detracted from the dish. I smelled the lamb when I first put it in the frying pan, so I was worried, but this turned out delicious.
I used a Dutch Oven and cooked for about 4-5 hours.
Ate it with Naan and a salad. Loved it!!
Ashley - My Heart Beets says
Katja, I’m so glad to hear that! Thanks for letting me know how it turned out for you 🙂
Addie says
Hi, Ashley! This is now in my crockpot for dinner tonight, but I’m giving it five stars in advance because I know it will be wonderful. I lived in the UK for a lot of years and Indian is the favorite cuisine there. My husband is British and loves Indian food; I wasn’t familiar with it before then but I soon learned to love it as well and started cooking it at home.
We’re back in the US now, living Ocala, Florida, and I’ve a good collection of Indian spices to work with since there’s an Indian grocery not far away.
We’re so looking forward to dinner tonight! Thank you for the recipe, and one more thing – when are you planning to give us the Instant Pot version? I was tempted to try it myself today but was afraid of getting something wrong and messing it up.
Ashley - My Heart Beets says
Addie, aw thank you! I’m happy to hear that you’re cooking it at home! I’ll have to add that to my list – but I think a 4 minute cook time (mainly for the potatoes since the meat will be mostly browned) with a 10-minute quick release will work just fine 🙂
Quincy says
Hello Ashley, I don’t have a slow cooker or a wonderbag. But I do have all the ingredients on hand. Is it possible to make this recipe in a Dutch oven or large sauce pan?
Ashley - My Heart Beets says
Hi Quincy, yes you can definitely use a dutch oven or really any pot to make this! Simmer until the vegetables are tender 🙂
Mike S says
Very nice dish! Great flavors. Made it for the family and enjoyed by all.
Ashley - My Heart Beets says
Thanks, Mike! I’m so glad everyone enjoyed it!
Jeff R. says
That dish was the best!!!! Absolutely will make it again. The potatoes soaked up the spices like a sponge and was possibly better than the lamb chunks!
My Heart Beets says
Jeff, I’m so happy to hear that!! Thank you for letting me know how it turned out for you! 🙂
Karen Ginn says
There is no liquid in this. Will there be any sauce or is it dry?
My Heart Beets says
Hi Karen, it’s more of a dry dish.
Dagmara says
I wanted to finally comment on this recipe after making it numerous times with great success! This is my favorite recipe of yours, but I love your recipes in general.
I noticed you recently posted a Instant Pot version of this recipe. Awesome! I’ll have to go try that out and comment later. I see the recipes are almost the same…my only concern is that I like to make a double batch of this (and freeze it in batches), which fits (barely) in my slow cooker, and I’m afraid doubling the recipe would be too much for the Instant Pot (or am I wrong?).
I actually cook a lot of Indian food otherwise, and this is one of my go-to meals 🙂 It’s delicious, and I really like how it’s a one-pot way of getting in some veggies! The only difference I make to the recipe is that I don’t add garlic – and it’s still great.
My only complaint is that it’s time consuming to make 😉 All the cutting takes a long time, but I’m trying to find ways to shorten the process – last time I stuck my tomatoes in a food processor haha. And one time I used canned chopped tomatoes (gasp!). Anyway, it’s well worth the effort.
I’ll have to go back and comment on some of your other wonderful recipes as well.
Thanks!
My Heart Beets says
Thanks for the thoughtful review! I think you can double it in the Instant Pot – I haven’t tried but I think it would fit? If you try let me know – I love making Indian food in the Instant Pot because it’s so quick!