This slow cooker lamb saag curry requires minimum effort and the results give you amazing flavour. It’s perfect to enjoy on it’s own with rice, but you can also make it as part of an Indian feast. The lamb looks after itself in the slow cooker so it’s super easy to knock up a couple of extra dishes whilst it cooks. We made a nice and easy dhal and a potato and king prawn curry to serve with it. Whilst we used a slow cooked you could easily cook the lamb low ‘n’ slow in the smoker/barbecue. This would add extra smokiness and flavour.
- Half shoulder of lamb
- 1 larger onion
- 3 cloves garlic (chopped)
- Thumb size piece of ginger (grated)
- 400ml of vegetable stock
- 250g bagged frozen spinach
- 1 red chilli (chopped)
- Juice of 1 lemon
- Bunch of chopped coriander
- 100ml double cream
- 2 tbsp Spiced Mango & Lime BBQ Rub
- 2 tbsp Chennai Masala BBQ Rub
First things first, take 1 tbsp of the Chennai Masala BBQ Rub and 1 tbsp of the Spiced Mango & Lime BBQ Rub. Rub this all over the lamb shoulder. Use a little oil on the lamb to help the rub stick, but it should just stick nicely anyway without it. Set this aside in the fridge to marinate for a couple of ours.
In a pan, fry the onion, garlic, ginger and chilli in a little oil. Once the onions have cooked through and gone translucent. Add the remaining rub (1 tbsp of Chennai Masala BBQ Rub and 1 tbsp of the Spiced Mango & Lime BBQ Rub) to the onions and fry for a couple of minutes.
Meanwhile get the slow cooker on and set to the high temperature. Pour in the vegetable stock and add in the spinach. We’ve used bagged frozen spinach (shaped like little hockey pucks) as it’s already wilted down.
Add the fried onions to the slow cooker with the chopped coriander and place the lamb shoulder on top. Put on the lid and let the slow cooker do it’s magic.
The lamb will probably be sticking out above the liquid in the slow cooker a little so turn this a couple of times during the cooking time. Once the lamb has cooked for around 4-5 hours it should be falling off the bone.
Carefully remove the lamb shoulder from the slow cooker and liquid. Place on a board (leave to rest and cool for 15 mins) and separate the meat from the bone and any fatty bit you don’t want. Roughly break up the meat into a shredded pulled pork consistency. Keep as chunky as you like.
Meanwhile, take a stick blender and blend the contents in the slow cooker until nice and smooth. Add in the lemon juice and double cream and mix the lamb through the sauce. You can then keep it warm in the slow cooker until you are ready to serve.
Serve with rice, naan bread and any other sides such as mint yoghurt, poppadoms, chutney and onions. Our Spiced Pineapple and Nigella Seed Chutney is great with any curry dish. You can also adjust the spicing to however you like. Add in more rub to season to your taste. You could also use our Tandoori Masala BBQ Rub as an alternative. Experiment and don’t be afraid to add in some more rub along the way if you like things a little more spiced. Add in an extra chilli for extra heat.