Lamb curry in slow cooker

[Hidingawaytoday]

We all really like this curry: www.jamieoliver.com/recipes/lamb-recipes/aromatic-lamb-curry/

Normally, I do it on the hob/ in the oven, but was wondering how best to transfer it to the slow cooker? I have one... but never use it!

Just to add, I use frozen chunks of stewing lamb rather than lamb shoulder

Bump, any advise?

When I cook lamb in fhe slow cooker I set it for 2hrs. The meat would be raw/thawed.

When I use my slow cooker I set it for at least 4hrs high and 8hrs low.
I wouldn’t have thought 2 hrs in a slow cooker would be long enough to cook the meat.

I'm a bit scared of using frozen meat in a slow cooker, as I heard somewhere that you shouldn't cook from frozen in a slow cooker? But maybe that was nonsense.

I'd also cook it longer than two hours.

I havent looked at the recipe but we always make lamb curry in the slow cooker, never on the hob. We use frozen chunks of stewing lamb too, and usually cook it on low for 7 or 8 hours. Last week I started it too late and ended up doing it on high for 4 hours and it was ok but not melt-in-the-mouth like it usually is. You just need to make sure there's enough liquid in there - we usually put a tin of coconut milk in and check it periodically throughout the day, topping up with a splash of water if needed.

Thanks all.

@GordonGarden I think the liquid element is what's bothering me - as that comes from the aubergine when it cooks down, rather than added at the start. So the meat won't be covered in liquid during cooking

It looks like a perfect slow cooker recipe, usually you have to reduce the amount of liquid but this doesn’t seem to have much. Just stick it in for about 8h on low and see what happens.

Don't worry about liquid, slow cookers magically produce their own.

Should add my slow cooker is part of an electric pressure cooker so probably cooks faster than a low cooker

Thanks all. I'll give it a go tomorrow. DD can always have beans on toast if it's a disaster 😆

I've got a lamb curry in my slowcooker right now I've never used frozen lamb, but if I did I'd just cook it for longer. Usually cook for around 6 hours on low or 3 hours on high, if using frozen lamb I think I'd go for 8 hours low or 5 on high.

Don't worry about liquid, just keep an eye on it but the frozen lamb will release some water whilst cooking anyway.

I don't really understand how in the original recipe the lamb shoulder is edible after just an hour at 180.

I do us my slow cooker for lamb rogan using tinned tomatoes and some stock and I would usually leave it in for 4 hours on low or 8-10 on high. Using lambs holder or shank.

@MsMarch nor can I, I tend to leave it all to cook for about 2 or 3 hours on the hob or in the oven and it comes out lovely.

Thanks for all the tips, I've bunged it all in the slow cooker on low, so hopefully something edible will come out at dinner time 😆

I heard somewhere that you shouldn't cook from frozen in a slow cooker?

There are lots of things that you shouldn’t do, but you can usually get away with.

The reason not to cook from frozen is that the food spends longer than it ought to at a dangerous temperature – warm enough for bacteria to multiply, not hot enough to kill them.