Slow Cooker Ground Lamb Curry with Broccoli, Brussels Sprouts, and Okra

Slow Cooker Ground Lamb Curry with Broccoli, Brussels Sprouts, and Okra (Serves 12-16)

This ground lamb curry is rich even with all the added vegetables. When heating up leftovers I frequently added more vegetables like fresh greens, roasted beets, or a side of baked sweet potato.

Ground lamb does well in the slow cooker. The meat sets up and requires breaking into chunks, but the result is a bit like a pot of tasty meatballs.

I plan to try this recipe with other ground meats. Ground beef, pork, turkey, and chicken may all work nicely and be cheaper than ground lamb.

Prep time: 15-20 minutes
Cook time: 7 hours

Ingredients:

4 pounds ground lamb
5 stalks of broccoli (not the florets)
1 large yellow or red onion
1 4-inch piece ginger or 4 tablespoons of ground ginger
20 cloves garlic
8 Serrano chili peppers
1 28-ounce can tomatoes
8 bay leaves
4 tablespoons ground cumin
4 tablespoons ground coriander
2 tablespoons garam masala
2 tablespoons salt
1 tablespoon red chili powder
1 tablespoon turmeric
1 16-ounce package of frozen Brussels sprouts
1 16-ounce package of frozen cut okra

Directions: Add ground lamb to slow cooker. Cut broccoli stalks into chunks and add to food processor. Puree broccoli and pour over lamb. Combine the onion, ginger, garlic, peppers, and tomatoes in a food processor and puree. Add all the spices except the bay leaves and combine. Pour spicy puree over the lamb and broccoli puree. Tuck bay leaves into the mix. Place cover on slow cooker. Set temperature to slow cook (200 degrees on my unit) and time to 7 hours. Add frozen Brussels sprouts and okra to slow cooker after 4 hours and return cover while it cooks another 3 hours. When done, transfer food to plates and enjoy!

Notes: I added pureed broccoli stalks because I had a bunch and wanted to increase the vegetable content of the recipe. If I did not have broccoli stalks, I might have added more Brussels sprouts and okra.

I would use fresh vegetables in season, but the convenience of frozen veggies is great.

My slow cooker is a Cuisinart Multi Cooker that I picked up at Williams-Sonoma because my local store had one in stock and I wanted to start cooking right away. Amazon sells the Cuisinart, but seems to be out of stock frequently. The Breville Stainless-Steel 7-Quart Slow Cooker with EasySear Insert on display in my Store is similar. Check them out by clicking on the Store link in the upper right hand corner of this site. The Cuisinart has a see-through top and the Breville has a stainless steel top. I like being able to see inside without opening the lid, but the Breville sells for $75 less than the Cuisinart.

Anupy Singla’s Minced Lamb with Peas recipe in The Indian Slow Cooker inspired my recipe, but I made a fair number of changes. Check out her book in my Store.

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3 Responses to “Slow Cooker Ground Lamb Curry with Broccoli, Brussels Sprouts, and Okra”

  1. freeeating says:

    Tom,
    questions:
    1. can I use pressure cooker to do this recipe?
    2. can I skip the spicy stuff and still get a good taste of this, such as Serrano chili peppers and red chili powder?
    Thanks!
    Lucy

    • You could do this in a pressure cooker. You might want to brown the ground meat a bit so that it is in small pieces before you lock the top on. And 10-15 minutes under high pressure should be more than enough.

      I like my curries hot, but I suppose you could get an acceptable taste without adding the hot stuff. It would just be different. Let me know how it goes!

  2. freeeating says:

    it turned out really good, I did add a teaspoon red chilly powder, thank you!

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