Flushed with the success of Simon Hopkinson’s stunning lamb breast dish, I felt the only way it could be improved is with the addition of curry spices. The Indian flavours I felt would surely go well with rich lamb. At the same time I stumbled upon other people doing the same dish, such as Girl Interrupted Eating. She’d chosen to do this in the slow cooker so I thought I’d do the same. I asked if she’d fried the onions off beforehand, as in my experience onions aren’t good at breaking down in a slow cooker. However in my haste I got on and cooked them off anyway, before Becky could reply that she didn’t!
Mine turned out very nice – warming and spiced and just breaking through the fatty lamb. It kinda tasted like it had been baked in mango chutney. Juicy and filling, not what you’d call a light dinner! Good fun though.
Curried lamb breast baked with onions (serves 4):
800g lamb breast
3 onions, sliced
1 thumb-sized piece of ginger, peeled
3 garlic cloves, peeled
1 large bunch of fresh coriander
1 teaspoon cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon garam masala
1 teaspoon chilli powder
6 curry leaves
- Pre-heat your slow cooker to low.
- Heat a little oil in a large frying pan and sear the lamb on each side. Put to one side while you fry the onions gently.
- Remove the leaves from the coriander bunch and reserve for later. Put the stalks on a chopping board with the garlic and ginger and chop together to a chunky paste. When the onions have softened add the coriander / garlic / ginger mix. Fry for a minute and then add all the spices, frying for another minute.
- Add half the onion mix to the slow cooker, pop the lamb on top then add the remaining onions. Add a splash of water and pop the lid on for about 6 hours, or until the lamb can be pushed apart with a spoon.
- Remove the lamb to the side for one minute so you can remove any bones or gummy bits of skin ‘n’ stuff that lamb breast can have. Pop a sieve on a saucepan and put the onions into the sieve. Put the lamb and drained onions with a sprinkle of salt back into the slow cooker while you work on the reserved liquid.
- Simmer the liquid until reduced by half, add a dash of white wine vinegar and the coriander leaves. Dish up the lamb and onions, spoon over the sauce and serve with crispy cauliflower.