Click on the image, above to submit to Pinterest.
Crockpot Curry Hotpot
Crockpot Curry Hotpot is a modern Fusion recipe for a classic twist on the hotpot of a curry made from roast lamb left-overs cooked in spiced gravy and topped with potatoes that's cooked in a crockpot. The full recipe is presented here and I hope you enjoy this classic Fusion version of: Crockpot Curry Hotpot.
prep time
20 minutes
cook time
840 minutes
Total Time:
860 minutes
Serves:
4
Rating: 
Tags : Spice RecipesLamb RecipesVegetable RecipesBean RecipesFusion RecipesFusion Recipes
This is a modern twist on a traditional lamb hotpot that makes the most of the Sunday roast lamb and gravy by making it into a curried slow cooker (crockpot) meal.
Ingredients:
350g cooked lamb, cubed
2 onions, chopped
3 garlic cloves, sliced
200g cooked chickpeas (tinned is fine)
4 tbsp red
lentils
100g fine beans, trimmed and halved
2 tbsp
curry powder (or to taste)
1/2 tsp hot chilli powder (or to taste)
400ml gravy (or stock)
4 potatoes, scrubbed and sliced very thin
4 carrots, chopped
1 tin of chopped tomatoes
salt and freshly-ground black pepper
Method:
Heat a little oil in a frying pan, add the onions and garlic then fry for about 6 minutes, or until tender. Turn the mixture into your crockpot and mix in the lamb, red lentils, fine beans and chickpeas. Pour over the chopped tomatoes and stir in the curry powder and chilli powder. Pour over enough of the left-over gravy (thin as needed) to just cover the ingredients in the crockpot. At this point stir in the carrots.
Season to taste then add layers of potatoes on top of the curry mixture, adding seasoning between each layer, until the surface of the curry is completely covered. Bring to a simmer on high, turn down to low and cook for 12 hours.
The following day, turn the crockpot to high and cook for a further 2 hours. Serve hot with crusty bread.
