I don’t know if it’s the actual 90 degree temperatures in NYC or the postpartum hot flashes, but this month’s Recipe Redux theme of beating the heat sounded especially great to me!
Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.
You know what else sounds really good to me? Not cooking hardly at all, being that I just had a baby! So not only does this recipe help me keep the kitchen cool by relying on my slow cooker instead, but it’s also dead simple – perfect for cooking among chaos or easily prepping a freezer meal stash before the baby arrives. (By the way, I’m not crazy…I developed and photographed this meal before the baby came!)
Really the only work involved in this recipe is chopping the vegetables. I know you can “build layers of flavor” by browning the meat beforehand, but I don’t have the time or patience for that and this meal came out really well without it. If you’re not a lamb fan or can’t find cubed lamb, cubed beef works just as well.Beat the heat with this simple slow-cooker Summer Lamb Curry! #thereciperedux Click To Tweet
Another shortcut I relied on is jarred curry sauce. I love the Trader Joe’s variety. Because listen…I am not a seasoned Indian cook. I don’t have a pantry full of all the awesome spices that makes Indian cuisine so delicious. The jarred variety I use has an ingredient list I love and it’s just the kind of shortcut that makes this new mama’s life a little bit more simple (and tasty!)
Be sure to allow the mixture to cool before stirring in the yogurt. At that point, you can either heat it back up slightly and serve it, or put it right into a freezer container for a future meal.