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curried lamb breast with onions


  • 800 g 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.