Topic: Slow Cooker curry recipes?

[natterjak]

Derek Dhansak mentioned in another thread he was making a curry in his slow cooker, which got me wondering if there might be some tasty slow cooker curry recipes out there?  It's hardly BIR, but there's a lot of appeal in being able to throw all the ingredients in a slow cooker before you leave for work then have a tasty curry ready as soon as you step through the door ten hours later.  Lamb would seem especially suited to slow cooking as it will tenderise nicely.

[976bar]

Hi Natterjack,

I've done this loads of times and I used to just throw everything in there and wait for 2-3 hours. Yes the results are not BIR, but if you're making a lamb or beef recipe they come out ok.

However, having practiced with this over the last couple of years, I have found that if you "seal the beef or lamb" first in a hot pan, then make the curry sauce as you would normally do, then add it all to the slow cooker along with the meat, you will end up with a basic curry but quite bland.

Because you need to add a little water to almost cover the meat this is where it can go wrong as the water dilutes all the spices that you have cooked.

I usually, chop an onion and fry it till it is golden and soft, then add another 1 tsp of each. Spice mix, curry powder, which ever one you are using, chili powder, fresh chili's, then some stock, either chicken or beef and just cook that down to a thick stock, then blend it into a smooth mixture.

Then add it to the slow cooker and then cook it for 2-3 hours or whatever setting you put it on until the meat is tender.

It still won't be BIR, but it will create a wonderful thick sauce with mouth watering meat that just falls apart in you're mouth.

At the end, about 15 minutes before serving if you want to add freshly chopped coriander and garam masala then do so to you're own taste.

I would put this in between BIR and traditional home Indian cooking, but the results are endless if you want to play with this....

I've created some wonderful Bhuna/Madras/Curries this way and served with some simple plain boiled rice, vegetable dishes and breads to create a fantastic meal.

This way if you are working, you can prepare the night before or in the morning if you have time, put it on, go to work and come home to a wonderful meal

[curryhell]

Not BIR as you say 976 but for anybody not in search of the holy grail and who wants a damn fine tasting curry to walk into from work, they need go no further than your post  ;D.  One thing i must do is re-read posts on using the slow cooker for the cooking of lamb and beef.  Even when i've cooked boned leg of lamb for 2 or more hours, it still has a toughness and does not melt in the mouth  .  Maybe that's why i steer away from any meat curry because of this.  Even restaurant curries exhibit this, hence my preference always for chicken.

[PaulP]

Hi CH,

When I make a lamb curry I use leg of lamb or leg lamb steaks, chop them up, remove excess fat, briefly fry in a little oil with some asian bay leaf, green cardamom and cinnamon stick. Then I add the hot contents to my slow cooker pot (already hot) and add just enough hot base sauce to cover.

Then I leave in the slow cooker for about 5 hours. The result is lamb that you could eat with no teeth.
I remove the whole spices and treat the lamb as pre-cooked meat when I make the final curry.

I know what you mean about ordering meat curries in TAs and restaurants. I usually go for the chicken.

Cheers,

Paul

[curryhell]

Hi Paul.  Thanks for a lightening response.  That's another nut cracked .  Have now copy/pasted that and filed it.  Next time i am shopping i'll get some lamb and do it. Will be a nice change to have something other than chicken.  Will be a pleasant surprise for any future diners at a curry part too ;D.  It certainly promises to be better than any lamb meat i've prepared for curries to date and that isn't much because of the "guaranteed" chewy texture . 

[976bar]

Hi Curryhell,

The secret to slow cookers is not to remove the lid during the cooking process as this spoils the process and it ends up taking far longer to cook. I know it's hard to do so and I used to always wanted to see how the meats cooking and also, when that aroma is coming from the pot you tend to remove the lid and have a little taste!!

If you can refrain from doing this and leave lamb or beef for at least 3-4 hours then it will be tender and soft. I also know what you mean about restaurant meats, but a good restaurant normally is soft and tender

[natterjak]

Thanks for your suggestions guys.  It seems this cooking method lends itself to experimentation and perhaps I just need to have a crack with what I have to hand.  Getting the meat tender is not likely to be a problem - I know from cooking leg of lamb in a slow cooker casserole that after 10 hours you can pick the bone up and the meat falls off it!

In fact it's probably too long to be cooking it for, but I'm typically out of the house 10 or 11 hours on a weekday so no choice on that one. 

I see a number of slow cooker curry recipes on youtube which may be used for inspiration.  All this is the opposite of the quest for BIR authenticity of course, but worthy of exploration in itself I think.  If I get any results I'm happy with, I'll post the recipe back in this thread.

[Peripatetic Phil]

In fact it's probably too long to be cooking it for, but I'm typically out of the house 10 or 11 hours on a weekday so no choice on that one. 

NJ, add a light dimmer to your slow cooker, or put it on a timer.  They are low power devices and well within the capacity of a domestic light dimmer (these are normally rated at 400W).  I used one of those with enormous success for my yoghurt making (until SWMBO dropped the inner glazed earthenware container) and with a couple of trial runs you should be able to achieve the perfect temperature for an 11-hour cook.

** Phil.

[curryhell]

If you can refrain from doing this and leave lamb or beef for at least 3-4 hours then it will be tender and soft. I also know what you mean about restaurant meats, but a good restaurant normally is soft and tender

Thanks 976.  I will be good an resist the temptation to have a peek and a taste.  And using a timer will make sure i don't overcook it.  Think the only thing i am missing now is the lamb ;D.
Thanks to all for their input.  This may only be a minor nut that will be cracked but at least it'll lead to a little more variety while i'm chasing the rainbow 

[PaulP]

Hi CH,

I've not found lifting the lid to be a problem as I usually stir my lamb a couple of times during cooking.
You do need to put your food already hot into a slow cooker or it will take ages to cook.

You may find the lamb is cooked to your taste after about 3.5 hours, it depends how soft you like it.
The last lamb steaks I bought had some leg bones included so I popped them in as well hopefully to get some extra marrow flavours.

Let us know how you get on.

Cheers,

Paul