Slow Cooker Lamb Madras Recipe

Slow Cooker Lamb Madras and Madras Curry Paste
Submitted By: Taz

Slow Cooker Lamb Madras


2 ½ lbs Boneless Leg of Lamb (Bhed) - trimmed of excess fat and cut into 1 ½ - 2 inch 'cubes'
3 Tbs Oil - divided (can use olive, grapeseed, canola, vegetable, or safflower)
1 Large Onion (Pyaz) - quartered and sliced thin
5 cloves Fresh Garlic (Leh-sun) - sliced thin
1 inch piece Fresh Ginger (Adrak) - grated into a paste
1 (15 oz) Can Diced Tomatoes (Tamatar) and their liquid
1 Cup Unsweetened Coconut Milk (Nariyal ka Doodh)
¼ Cup Madras Curry Paste - recipe follows
8 Dried Curry Leaves (Kaddi Patta)
8 Whole Black Peppercorns (Kali Mirch)
6 Whole Cloves (Laung)
2 Bay Leaves (Tej Patta)
1 Cinnamon Stick (Jungli Dalchini)
½ tsp Fennel Seed (Saunf)
½ tsp Nigella Seed (Kalonji)
¼ tsp Black Mustard Seed (Rai)
Kosher Salt (Namak) to taste
Fresh Ground Black Pepper (Kali Mirch) to taste

  1. Turn large (5-7 quart) slow cooker (Crock-Pot®) to high and allow to heat
  2. Place a dry skillet over medium-high heat - Add the peppercorns, cloves, bay leaves, cinnamon, fennel, nigella, and mustard seeds to the skillet - Roast (stirring continuously) until very fragrant and mustard seeds begin to pop (apx 1 minute) - Transfer to the preheated slow cooker 
  3. Season 'cubed' lamb with salt and pepper to taste
  4. Add 2 Tbs of the oil to the same skillet and allow to heat until shimmering - Once oil is hot, add lamb (in small batches) and fry until browned on all sides - Using a slotted spoon, transfer browned lamb to the slow cooker 
  5. Reduce heat to medium and add the remaining Tbs of oil to the same skillet - Add sliced onion and sauté until golden in color (apx 5-7 minutes) - Add garlic and ginger and continue to sauté (stirring frequently) for an additional 3 minutes - Add madras curry paste and continue to sauté (stirring continuously) for 1-2 minutes
  6. Add the tomatoes and their liquid to the pan to deglaze - Bring to a simmer gently scraping the bottom to release the 'fond' - Transfer mixture to the slow cooker - Add the remaining ingredients and stir to combine
  7. Reduce slow cooker to low, cover, and allow to cook 6-10 hours until lamb is cooked through and 'melt in your mouth' tender ('low and slow' is the way to go - do not cook on high!)
  8. Adjust seasoning - Serve hot with basmati rice, chapatti or naan, raita or plain yogurt, or part of any Indian meal

Madras Curry Paste


10-12 Dried Curry Leaves (Kaddi Patta)
5 cloves Fresh Garlic (Leh-sun) - crushed
1 ½ inch piece Fresh Ginger (Adrak) - rough chopped
2 Large Fresh Red Chiles (Lal Mirch)* - stems removed and rough chopped
4 Tbs Coriander Seed (Dhania Saabut)
2 Tbs Cumin Seed (Jeera)
2 tsp Black Mustard Seed (Rai)
2 tsp Turmeric Powder (Haldi)
2 tsp Kashmiri Chile Powder -OR- Paprika (Kashmiri/Deghi Mirch)
1 tsp Black Peppercorns (Kali Mirch)
2 Tbs Oil - can use grape seed, canola. vegetable, or safflower oil
3 Tbs Cider Vinegar (Jamun Sirka)

* I use cayenne peppers for this but you could use red jalapeños, piquillo chiles, fresno peppers, or any combination of fresh red chiles that you choose (should equal apx 4 - 5 oz) - You can substitute 2-3 tsp of Red Chile Powder (Lal Mirchi) mixed with little water to make a paste before adding and adjust finished consistency as needed

  1. Place a medium dry skillet over medium-low heat
  2. Add coriander seed, cumin seed, mustard seed, and peppercorns to the skillet and dry roast (continuously stirring) until very fragrant (apx1-2 minutes)
  3. Remove from heat and allow to cool to room temperature
  4. Once cool, place the roasted spices in a mortar and pestle, spice mill, or clean coffee grinder and grind into a fine powder
  5. Transfer the spice powder to the work bowl of a small food processor or blender along with the remaining ingredients (minus vinegar) and pulse a few times until the wet ingredients are well blended - Continue to pulse adding vinegar 1 Tbs at a time until a thick paste is formed (think tomato paste) - Purée until smooth
  6. Use immediately or store in an airtight container in refrigerator for up to one month - frozen for up to 3 months
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