It’s lucky for me I’m un-single and I say that for multiple reasons. First off, my male counterpart makes a great impression of a pterodactyl and I just can’t imagine going about my day without having that kind of luxury around. The catch I reeled in is the yin to my yang and yanks my dreamy dreamerness down to the earth when I reach the outer limits of our solar system. Before sweetpea, this kind of gravity was only achievable through a six-pack of beer and a bag of Snyders of Hanover Hot Buffalo Wing Pretzels. It’s lucky for me (and hopefully you) I’m un-single or else the recipes on this food blog would be closer to the cereal-and-milk or graham-cracker-and-peanut butter varietal than the Lamb Curry genre.
Man inspires woman to cook meat. Hi Tarzan, I Jane. Before I became un-single, the majority of the meat I ate came in the form of pizza and toquitos. Note: this chatter is in no way encouragement for men and women to fulfill society-driven gender roles…I just happen to enjoy tinkering in the kitchen. And eating…I like to eat a lot. All joking aside, this lamb curry is beeeeeeeeeeeerzerk wonderful! Tarzan himself told me this was the best meal I had ever made and in spite of my skepticism when it comes to compliments, I’ll take this one and run.
Annnnnd you make it using a crock pot. Technique-less cooking? Don’t mind if I do! Here’s the haps: I set out to make Lamb Tikka Masala which I just thought was the most clever thing ever. But then I subbed coconut milk in for cream, didn’t marinate the meat, only served the yogurt on top and when all was done slow cooking, the dish looked nothing like Tikka Masala. If it doesn’t quack like a duck, I may not be inclined to call it a duck. But whatever it is, it’s delicious; so instead, Lamb Curry’s the name and crock pot’s the…. game (does that even work here? Probably not).
If you’re un-single and you’re wanting to butter up your lovekins on the pink-and-red-heart holiday on Thursday, this is your best bet. This, or pizza. And if you’re flying solo, this is still a dang good meal and makes for delicious work lunches to share with others or covet for yourself. Either way, follow the lamb up with chocolate cake.
Ain’t nuttin but a G thang!
- 4 pounds lamb stew meat*
- 1 ounces can diced tomatoes about 14
- 1 ounces full-fat canned coconut milk* about 14
- 1-1/2 tablespoons fresh ginger grated
- 2 teaspoons coriander
- 2 teaspoons ground cumin
- 1/8 teaspoon saffron threads optional
- 1 teaspoon turmeric
- 1 tablespoon paprika
- 1 teaspoon salt or to taste
- 4 cloves garlic minced
- Brown basmati rice – prepare per package instructions
- Plain yogurt
In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.
Add all ingredients, including the coconut/spice mixture to a crock pot
Place the crock pot on the low setting and allow it to cook for 8 hours.
Remove cover of crockpot and place on high in order to allow juices to thicken (leave crock pot uncovered).
There will be a lot of juices in the pot and if you want to thicken the sauce, turn the crock pot on high and leave it uncovered for an hour or so before serving
If you want to speed up the process of thickening the sauce, pour everything into a large pot or dutch oven and heat the Tikka Masala to a gentle boil over medium or medium-high heat. If you choose this route, it should take about 30 minutes for the sauce to thicken.
Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel.
Serve curry over brown basmati rice with a dollop of plain yogurt on top