Slow Cooker Lam Tikka Masala Recipes

SLOW COOKER CHICKEN TIKKA MASALA

Steps:

• Heat the slow cooker. Season the chicken, then put the oil in a wide frying pan and, once hot, add the chicken. Don't overcrowd the pan - you may want to do this in batches. Cook over a high heat until the chicken is browned, then transfer it to the slow cooker. Add the onion, garlic and ginger to the pan and cook for a few mins until softened. Add a splash of water and scrape any bits from the bottom of the pan, then tip everything into the slow cooker.
• Add the remaining ingredients, except the cream and coriander, then season well and cover with a lid. Cook on low for 5-7 hrs or on high for 4-5 hrs.
• Add the cream and check the seasoning, adding more vinegar, sugar or salt if needed. Cook for another 10-15 mins until hot. Ladle between bowls and garnish with the coriander. Serve with rice, naan bread and lime wedges, if you like.

SLOW-COOKER LAM TIKKA MASALA

Steps:

• Turn on your slow-cooker and set to auto to warm up.
• Roughly cut the lamb into even chunks removing any excess fat in the process, place in glass dish.
• Take the knorrr lamb stock cube and dissolve to a liquid in a jug containing 80ml of hot water.
• Mix all spices together in a small bowl, I recommend using a pestle and mortar.
• Sprinkle the lamb with the spices mix and rub into the meat unitl it is evenly coated.
• Pour in the lamb stock and leave to stand.
• Finely chop 2 large carrots and the Pak choi, add together in a separate bowl or dish.
• Finely chop the 2 large onions and place in another bowl or dish.
• Finely chop the 5 cloves of garlic and 3 shallots and add to the onions.
• Finely chop the 3 chilies ensuring you take out all seeds, unless you like the heat, add together with the onions.
• Grate 4cm of root ginger and add together with the onions.
• Heat a frying pan or wok and add olive oil or sunflower oil and set on a high heat.
• Check the oil is hot and add the onions, garlic, shallots, chilies and root ginger.
• Add the lamb and stock to the frying pan or wok and fry on heat heat for 7 to 8 minutes.
• Add the tikka masala curry paste and stir in after 4 minutes.
• Add 4 spoons of creme fraiche to the frying pan or wok and stir in after 5 minutes.
• Add 2 sachets (100g) of creamed coconut and stir in after 6 minutes.
• Whilst the lamb and onions are frying, place the carrots and pak choi in the bottom of the slow-cooker.
• Once the lamb has been cooked in the pan for 8 minutes, remove and tip straight into the slow-cooker whilst still hot.
• Pour in the 450g tikka masala curry sauce and stir inches.
• Set the slow-cooker on low and leave to cook for 7 to 8 hours - Job Done!