This is our favourite slow-cooked curry. It’s super easy, feeds loads and tastes really good. Ingredients
- 2 – 2.5 lb diced lamb
- one to one and a half butternut squash, depending on size, diced.
- four large onions, chopped
- 1 large jar of quality curry paste. I use Pataks paste, we like the madras.
- A few birds eye chillies, if you like extra spice
- 4 – 7 teaspoons of brown sugar, to taste
- two tins of chopped tomatoes
- two tbsp of oil
- Gently fry the onions on the oil until the begin to go translucent.
- Meanwhile, add the butternut squash, tomatoes and sugar to a large slow cooker and set to medium heat.
- Add the curry paste and fry for a few more mins.
- Add the chillies (if required) and the lamb and fry on a high heat for a few minutes to seal the meat.
- Add the meat / onion / curry paste mix to slow cooker and mix it up.
- Fill the curry paste jar half full with water, replace lid and shake.
- Poor the water into the pan and bring to the boil whilst stirring to deglaze the pan.
- Empty the water from the pan into the slow cooker and stir.
- Cover and cook until the butternut squash and meat falls apart easily when pushed against the side of the pot with a spoon. This will take approximately six hours. Do not open the slow cooker to test until at least five hours has passed as every time you open the slow cooker, you lose heat and it can extend the cooking time significantly.
- When cooked turn off slow cooker and allow to rest, preferably for at least an hour.
- Serve on basmati rice.
This dish works great with just about any good curry paste, just adjust the ingredients and seasoning to suit. It tastes even better if refrigerated overnight prior to serving. It keeps for ages in the ‘fridge and also freezes well.