Olivia Carter
If you’re a fan of Indian cuisine and looking to try a new recipe, Slow Cooker Lamb Tika Pasanda is a must-try. This dish is packed with flavors and tender chunks of lamb that melt in your mouth. The best part is that it’s incredibly easy to make, especially when you use a slow cooker. So, how long does it take to cook Slow Cooker Lamb Tika Pasanda? Let’s find out!
To achieve that melt-in-your-mouth texture, it’s best to cook the lamb on low heat for a longer period of time. In a slow cooker, it typically takes around 6 to 8 hours to cook Slow Cooker Lamb Tika Pasanda. This allows the flavors to develop and the lamb to become tender and juicy.
During the cooking process, the aromatic spices like cumin, coriander, and garam masala infuse the lamb, creating a rich and flavorful dish. The slow cooking also allows the lamb to absorb all these spices, resulting in a delicious and fragrant meal.
Once the Slow Cooker Lamb Tika Pasanda is cooked to perfection, serve it with some naan bread or steamed rice and garnish it with fresh cilantro. The tender lamb and aromatic spices will surely impress your taste buds and make this dish a favorite in your home.
Preparation for Slow Cooker Lamb Tika Pasanda
Before you start cooking your delicious Slow Cooker Lamb Tika Pasanda, it is important to prepare all your ingredients and make sure you have everything you need. Here is a step-by-step guide on how to prepare for this flavorful dish:
Gather Your Ingredients
First, gather all the necessary ingredients for the Slow Cooker Lamb Tika Pasanda recipe. You will need:
- 1.5 lbs of lamb, cut into cubes
- 1 cup of plain yogurt
- 2 tablespoons of ginger-garlic paste
- 1 tablespoon of garam masala
- 1 teaspoon of turmeric powder
- 1 teaspoon of chili powder
- 1 teaspoon of cumin powder
- 1 teaspoon of coriander powder
- 1 teaspoon of paprika
- 1 teaspoon of salt, or to taste
- 2 tablespoons of vegetable oil
- 1 onion, finely chopped
- 2 tomatoes, pureed
- 1 cup of heavy cream
- Fresh cilantro leaves, for garnish
Marinate the Lamb
Next, marinate the lamb. In a large bowl, combine the yogurt, ginger-garlic paste, garam masala, turmeric powder, chili powder, cumin powder, coriander powder, paprika, and salt. Mix well until all the ingredients are thoroughly combined.
Add the lamb cubes to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight if possible. This will allow the flavors to meld and the meat to become tender.
Prepare the Slow Cooker
Before you start cooking, prepare your slow cooker. Place the inner pot on a stable surface and plug it in. Make sure the slow cooker is clean and in good working condition.
Grease the inner pot with vegetable oil to prevent sticking. This will make it easier to clean up later.
Preheat the Slow Cooker
Now, preheat your slow cooker. Turn the heat setting to low and let it warm up for about 15 minutes.
This will ensure that the lamb tika pasanda cooks evenly and thoroughly.
Once the slow cooker is preheated, you are ready to start cooking your Slow Cooker Lamb Tika Pasanda. Enjoy!
Ingredients and Cooking Tools
Before you start cooking your Slow Cooker Lamb Tika Pasanda, make sure you have the following ingredients and cooking tools on hand:
Ingredients:
- 500g lamb, cut into bite-sized pieces
- 2 onions, finely chopped
- 3 garlic cloves, minced
- 2-inch piece of ginger, grated
- 2 tablespoons vegetable oil
- 2 tablespoons tomato puree
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon garam masala
- 1 teaspoon turmeric powder
- 1 teaspoon chili powder
- 1 cup plain yogurt
- 1 cup heavy cream
- Salt, to taste
- Fresh cilantro, chopped (for garnish)
Cooking Tools:
| Slow cooker |
| Knife |
| Cutting board |
| Grater |
| Frying pan |
| Wooden spoon |
| Measuring spoons |
| Measuring cups |
| Whisk |
Marinating the Lamb
Marinating the lamb is an essential step in creating a flavorful and tender lamb tikka pasanda. The marinade helps to infuse the meat with a rich blend of spices, yogurt, and other ingredients, resulting in a delicious final dish.
To marinate the lamb, you will need the following ingredients:
| Ingredients | Amount |
|---|---|
| Lamb, boneless and cubed | 500g |
| Greek yogurt | 1 cup |
| Ginger-garlic paste | 2 tablespoons |
| Ground turmeric | 1 teaspoon |
| Ground cumin | 1 teaspoon |
| Ground coriander | 1 teaspoon |
| Garam masala | 1 teaspoon |
| Red chili powder | 1/2 teaspoon (adjust according to preference) |
| Lemon juice | 2 tablespoons |
| Salt | To taste |
To marinate the lamb:
- In a mixing bowl, combine the Greek yogurt, ginger-garlic paste, ground turmeric, ground cumin, ground coriander, garam masala, red chili powder, lemon juice, and salt. Mix well to create a smooth paste.
- Add the cubed lamb to the marinade and mix until all the pieces are well-coated.
- Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best results. This will allow the flavors to penetrate the meat and tenderize it.
Once the lamb is marinated, it is ready to be cooked in the slow cooker. Be sure to follow the recipe instructions for cooking times and temperatures to achieve the perfect lamb tikka pasanda.
Cooking Slow Cooker Lamb Tika Pasanda
Slow cooker lamb tika pasanda is a delicious and flavorful Indian dish that is perfect for any occasion. The slow cooking process allows the lamb to become tender and juicy, while the spices infuse the meat with a rich and aromatic flavor.
To cook slow cooker lamb tika pasanda, you will need the following ingredients:
- 1.5 pounds of lamb, cut into cubes
- 1 cup plain yogurt
- 2 tablespoons ginger-garlic paste
- 2 tablespoons lemon juice
- 2 tablespoons tika masala powder
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder (adjust according to taste)
- Salt to taste
- 1 tablespoon ghee or vegetable oil
- 1 large onion, thinly sliced
- 2 tomatoes, chopped
- 1/2 cup heavy cream
- Chopped cilantro for garnish
To begin, marinate the lamb in the yogurt, ginger-garlic paste, lemon juice, tika masala powder, turmeric powder, red chili powder, and salt. Mix well and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to develop.
When you are ready to cook, heat the ghee or vegetable oil in a pan over medium heat. Add the sliced onions and cook until they turn golden brown. Transfer the onions to the slow cooker.
In the same pan, add the marinated lamb and cook until browned on all sides. This will help seal in the flavors and prevent the meat from becoming tough. Transfer the lamb to the slow cooker, on top of the onions.
Add the chopped tomatoes to the slow cooker and give everything a good stir. Cover and cook on low heat for 6-8 hours, or on high heat for 4-5 hours, until the lamb is tender and cooked through.
Once the lamb is cooked, stir in the heavy cream and let it heat through for another 10 minutes. Taste and adjust the seasoning if needed.
Serve the slow cooker lamb tika pasanda hot, garnished with chopped cilantro. It pairs well with rice, naan bread, or roti for a complete and satisfying meal.
Enjoy this flavorful and aromatic slow cooker lamb tika pasanda with your family and friends!
Questions and answers
What is a slow cooker lamb tikka pasanda?
Slow cooker lamb tikka pasanda is a dish made from marinated lamb cooked in a slow cooker with spices, yogurt, and other ingredients. It is a flavorful and tender dish that is popular in Indian cuisine.
How long does it take to cook slow cooker lamb tikka pasanda?
The cooking time for slow cooker lamb tikka pasanda can vary depending on the recipe and the size of the lamb pieces. Generally, it takes around 4 to 6 hours on low heat or 2 to 3 hours on high heat to cook the dish to perfection. It is important to check the lamb for tenderness before serving.
What are the ingredients needed for slow cooker lamb tikka pasanda?
The ingredients for slow cooker lamb tikka pasanda typically include lamb, yogurt, spices (such as cumin, coriander, turmeric, and garam masala), garlic, ginger, onions, tomatoes, and cream. Some recipes may also call for additional ingredients like almonds, cashews, or raisins for added flavor and texture.
