Slow cooker dinners are brilliant time and budget savers. I typically put my slow cooker on most Tuesday evenings as my youngest has netball training till late. I put the slow cooker on in the morning so that dinner is ready when we get home, therefore eliminating the need to get takeaway. This slow cooker Moroccan Curry is fabulously quick and tasty and packed with loads of vegetables and chickpeas. You can use beef or lamb, whichever you desire really.
I found this recipe at Claire K Creations I have adjusted the recipe ever so slightly using less mango chutney.
I like using the slow cooker, it’s budget-friendly, as I mentioned above it saves you purchasing take away, but you can also buy the cheaper cuts of meat which helps to cut down the costs. And if you use a large slow cooker double the recipe so you can freeze it to have handy for a quick dinner one night you don’t feel like cooking.
Slow Cooker Moroccan Lamb CurryPrint This
YOU WILL NEED
- 1kg lamb, diced
- 1 1/2 tablespoons curry paste or powder
- 2 zucchinis, diced
- 2 large carrots, diced
- 2 capsicums, diced
- juice of one lemon
- 3/4 cup mango chutney
- 400g chickpeas, drained
- 200g natural yoghurt
- 2 cups couscous, cooked, to serve
- Place all ingredients, except for the yoghurt and couscous, into the slow cooker.
- Mix to stir through, cook on low for 8 hours.
- Just before you are ready to serve, give the curry a stir, if there is too much liquid, continue cooking on high with the lid removed to help reduce the liquid.
- Stir through the yoghurt.
- Serve with couscous.
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