Slow-Cooker Lamb Vindaloo

I need to use my slow cooker more often.  It’s one of the best ways to turn inexpensive ingredients into a knockout dinner.  Take this lamb vindaloo, for example.  All you need are a few veggies, spices, and an inexpensive cut of meat and, just like that, you are an incredible chef.  I also love that cooking times in the slow cooker are not very strict.  When something can cook for 6-8 hours, you don’t have to time things exactly.  Just serve it when you’re hungry.  I made this vindaloo last Sunday and invited a friend over to share it with me before we headed to a concert.  She arrived to my house fashionably late, but there was no worry about dinner having gotten cold.

I used a recipe from the website Critical MAS.  He made his with pork but suggested that lamb would be a good alternative.  I agreed.  I thought the spices were perfect and the lamb and potatoes were incredibly tender.  I served it with some basmati rice that I fancied up with some butter, turmeric, and mustard seeds.  Bonus: the whole meal was just as good reheated the next day.

Slow-Cooker Lamb Vindaloo
makes 4 servings
adapted from Critical MAS

– 2 medium white potatoes, diced
– 1 onion, diced
– 1 lb lamb stew meat
– 6 cloves garlic, chopped
– 1-2 inch piece ginger, peeled and finely chopped
– 1 Tbsp cumin
– 1 Tbsp coriander
– 1 tsp black mustard seeds
– 1 tsp turmeric
– 1/2 tsp cayenne
– 1 tsp salt
– 2 roma tomatoes
–  1 Tbsp red wine vinegar
– 2 cups vegetable broth

Place chopped potatoes in the bottom of the slow cooker.  Lay the onion, lamb, garlic, and ginger on top.

In a separate bowl, combine spices.  Use a blender or food processor to pulverize tomatoes and mix into the spices to form a paste.  Add to the slow cooker and stir.

Add red wine vinegar and broth.  Turn slow cooker onto high for an hour and then drop to low for an additional 4-5 hours.  Serve with basmati rice.

* I added this recipe to this week’s, Mix it Up Monday, Melt in Your Mouth Monday, Fat TuesdayFight Back Friday and Fresh Bites Friday.

8 thoughts on “Slow-Cooker Lamb Vindaloo

  1. Pingback: Slowly cooked lamb shoulder and cauliflower soup | Yummy Lummy

  2. I noticed the potato/tomato mix up, too! 🙂 I have this recipe in the crockpot right now, but with salmon. Can’t wait to see how it turns out. Thanks for posting.

  3. Pingback: Dinner at India’s Restaurant « Just A Little Ginger

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