One of my favourite things about winter (and to me there really aren’t many positives) is the ability to use my slow cooker for those warm, wintery stews and curries. A slow cooker cuts down so much time and delivers such a lovely result. It can be quite hard to cook your meat to its tender best but a slow cooker does it with ease.

Now I’ve mentioned before that I can be quite a lazy cook so I really like the throw it all in the slow cooker and walk away method, but if you’d prefer to spend a bit more time to create more flavour, you can always brown the diced lamb along with the onion and garlic first before throwing it all in the slow cooker.



700gm diced lamb
1 large brown onion, diced
2 medium carrots, diced
1⁄2 a sweet potato, peeled & diced
2 celery sticks, sliced
1⁄2 a long red chilli (optional)
3 garlic cloves, diced
21⁄2 tsp garam masala powder
1 tsp turmeric powder
1 tsp fennel seeds
1 Tbsp butter/ghee (or coconut oil if avoiding dairy)
400 ml coconut cream (look for additive free)
11⁄2 Tbsp tomato paste
1 tsp salt
Juice from 1⁄2 a lime
Handful of fresh coriander (leaves only)


  1. Place all ingredients in slow cooker apart from lime juice and coriander
  2. Cook on low for 8 hours (if you don’t have enough time then you can cook for 4 hours on high and it will still be delicious but the meat will be more tender when cooked for the 8 hours)
  3. Serve garnished with coriander leaves, lime juice and some fresh chilli.

That’s it! it is that SIMPLE.

Don’t forget to snap a photo and tag me online so I can see your delicious creations. #aspenlifestyle


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