Do you like Indian curries? Many people would nod their heads but would also give a skeptical look when it comes to cooking those mouth-watering, highly-aromatic dishes. It is a common myth that all Indian dishes are time-consuming, laborious, and takes a whole lot of time to prepare. Anyone would agree to the suggestion that it's much easier and relaxing to go out and enjoy a scrumptious Indian meal at a restaurant.
This is a crockpot recipe that I developed to make it easy for you to pull together quickly before you leave for work and come back to a pleasant aroma in your home. Do not get apprehended by the long list of the ingredients! The ingredients listed in this recipe are easily available and most of them are probably in your pantry.
Now let's get started!
2 legs of lamb, with bone
2 tbsp lemon juice
½ cup plain yogurt
1 small onion, grated
4 garlic cloves, crushed
½ inch piece of ginger, minced
½ tbsp fresh mint, chopped
1 tbsp Curry’s Meat Spice Rub
1 tbsp olive oil
1 tsp sugar
1-2 tsp coarse salt, to taste
1 tsp. freshly ground black pepper
¼ - ½ tsp cayenne pepper powder, optional
½ tbsp dried fenugreek leaves (available in ethnic stores), optional
2 medium potatoes cut into large cubes
2 medium carrots cut in medium sized chunks
½ cup water
Pat the lamb legs dry with paper towels and sprinkle some salt and black pepper powder on both sides.
Heat a large, heavy skillet with a drizzle of oil over medium-high heat and brown the lamb on all sides.
Arrange the potatoes and carrots at the bottom of the slow cooker. Transfer the lamb legs and put them on top of the vegetables.
Mix all the other ingredients (except water) in a small bowl to a smooth paste and pour it evenly over the lamb and the vegetables. Spread it on all sides.
Pour the water and cook it in the slow cooker on low for 8 hours.
Serve with plain rice or any kind of bread.
Dr. Gayatri Borthakur, a nutritionist turned entrepreneur, has a PhD in nutrition and a passion for delicious but healthy foods.