Slow Cooker Lamb Vindaloo

Method

1. 1
   • garlic 6
   • fresh ginger 30 g
   • red wine vinegar 4 tbsp
   • chilli powder 2 tbsp
   • cayenne pepper 1 tsp
   • paprika 2 tsp
   • ground cumin 2 tsp
   • ground turmeric 1 tsp
   • ground cinnamon 1 tsp
   • tomato paste 2 tbsp

   Make the vindaloo paste — In a bowl, whisk the red wine vinegar with the chili powder, cayenne, paprika, cumin, turmeric, cinnamon, and half the garlic and ginger to make a marinade paste.

2. 2
   • leg of lamb 800 g
   • tomato paste 2 tbsp

   Marinate the lamb — Toss the lamb cubes in the marinade paste, cover, and refrigerate for at least 1 hour, or overnight for deeper flavour.

3. 3
   • onion 2
   • garlic 6
   • fresh ginger 30 g
   • vegetable oil 3 tbsp

   Fry the onion and aromatics — Heat the oil in a pan and fry the onion with the remaining garlic and ginger for about 5 minutes until softened and golden.

   ⏱5 min
4. 4
   • leg of lamb 800 g
   • onion 2
   • tomato paste 2 tbsp
   • salt 1 tsp

   Combine in the slow cooker — Transfer the onion mixture to the slow cooker, add the marinated lamb, tomato paste, and salt, and stir to combine. Add the whole cloves.

5. 5
   • leg of lamb 800 g

   Slow cook until tender — Cover and cook on low for 7 hours, until the lamb is meltingly tender and the sauce has thickened.

   ⏱7 hr
6. 6

   Season and serve — Taste and adjust seasoning, then serve hot with rice or flatbread.