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A cozy curry simmered with tomatoes, curry leaves, and warm spices: Slow Cooked Packo Lamb Curry
A rich and hearty lamb curry simmered with tomatoes, carrots, potatoes, and warm Packo spices. This easy stovetop Slow Cooked Packo Lamb Curry brings deep flavor without adding any water.
Why You’ll Love and Enjoy Slow Cooked Packo Lamb Curry With Carrots and Potatoes
This curry is one of those dishes that fills the kitchen with warm, comforting smells and doesn’t need fussing with extra liquid. You’ll love how the onions melt into a rich gravy while the lamb turns perfectly tender
This Slow Cooked Packo Lamb Curry With Carrots and Potatoes brings deep, slow-simmered flavor without any added liquid. The onions melt into a rich gravy that makes every bite warm and comforting.
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Slow Cooked Packo Lamb Curry
- Prep Time: 20 minutes
- Cook Time: 80 minutes
- Total Time: 1 hour 40 minutes
- Yield: 4 servings depending on size 1x
- Category: Everyday Cooking
- Method: Easy
Description
This Slow Cooked Packo Lamb Curry With Carrots and Potatoes is the kind of meal that makes the whole kitchen smell incredible while it simmers away. The tender lamb and soft vegetables soak up every bit of flavor.
Ingredients
- 500 g stewing lamb, fat removed
- 3 large onions, chopped
- 4 cloves garlic, minced
- 1 tbsp grated ginger root
- 2 green chillies, chopped
- 10 curry leaves
- 3 tbsp Packo curry paste
- 3 large tomatoes, peeled and chopped
- Salt and white pepper, to taste
- 3 tbsp olive oil
- 4 carrots, roughly chopped
- 5 potatoes, quartered
Instructions
- Heat 3 tbsp olive oil in a heavy pot over medium heat.
- Add the 500 g stewing lamb and brown it for about 7 minutes. Don’t rush it. Once it’s got some color, lift it out and set it aside.
- In the same pot, add the 3 chopped onions, 4 minced garlic cloves, 1 tbsp grated ginger, and 2 chopped green chillies. Sauté until the onions are softened and glossy.
- Stir in 3 tbsp Packo curry paste and the 10 curry leaves. Let it cook for about a minute, for full flavor.
- Add the browned lamb back to the pot, along with the 3 peeled and chopped tomatoes and season with salt and white pepper.
- Let the curry simmer gently over low heat for 1 hour and 20 minutes. Stir it now, and then so nothing sticks.
- Halfway through cooking, add the 4 chopped carrots and 5 quartered potatoes. They’ll soften nicely and soak up all that flavor.
- Don’t add water. The onions and tomatoes make the gravy, and it thickens as it goes.
- Serve warm with sambals, fresh roti, or fluffy basmati rice.
Notes
Created, prepared, tried, and tested by Gail
Tender lamb cooked low and slow with hearty potatoes and sweet carrots, with onions and fresh aromatics
You will enjoy Slow Cooked Packo Lamb Curry with Carrots and Potatoes for its rich, well-flavoured gravy and tender lamb that melts in your mouth. The hearty vegetables and naturally thick onions and tomato base make it satisfying and comforting. Every bite feels like a warm, home-cooked meal that is simple but indulgent.
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