Lamb Curry Stew

This hearty lamb curry stew features marinated leg of lamb, spices, tomatoes, and peppers simmered together in a slow cooker.

• Preparation Time: 20 mins
• Cooking Time: 5 hr 15 mins
• Total Time: 5 hr 35 mins
• Calories: 286 Calories

Ingredients

• 1 tablespoon olive oil
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 (16 ounce) can diced tomatoes
• 1 large bay leaf
• 2 medium onions, sliced
• 2 teaspoons garlic powder, divided
• 2 pounds boneless leg of lamb
• 1 cup plain yogurt, or more to taste
• 2 teaspoons curry powder, divided
• 2 teaspoons ground cumin, divided
• 0.5 cup red wine
• 0.25 teaspoon garam masala, divided
• 0.25 teaspoon cayenne pepper, divided
• 0.25 teaspoon ground turmeric, divided
• 0.25 teaspoon ground ginger, divided
• 0.25 teaspoon ground coriander, divided
• 0.25 teaspoon ground cardamom, divided

Recipe Instructions

Step 1

Cut lamb into chunks and place in a large zip-top bag or glass or ceramic bowl. Marinate lamb chunks in yogurt, 1 teaspoon curry, 1 teaspoon cumin, 1 teaspoon garlic powder, and half of garam masala, cayenne, turmeric, ginger, coriander, and cardamom for 4 to 8 hours.

Step 2

Heat olive oil in a big pan over medium-high heat. Saute onions in the hot oil, about 5 minutes. Add the marinated lamb and any marinade. Add diced tomatoes. Reduce heat to medium-low; cook and stir until lamb browned on all sides, 10 to 15 minutes.

Step 3

Transfer mixture to a slow cooker and cook on High for 2 hours. Stir in bell peppers, cover, and continue to cook until lamb is cooked through and stew has reduced, about 2 hours more.

Step 4

Reduce heat to Low. Add wine, remaining curry powder, cumin, garlic powder, garam masala, cayenne, turmeric, ginger, coriander, cardamom, and more salt and pepper to taste. Add bay leaf. Let simmer for 1 hour. Remove bay leaf and serve.