Sam's Slow Lamb Curry
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 large brown onion diced roughly1 long red chilli diced (you can use fresh herb squeeze also)800grams lean diced lamb3tbsp all purpose flour seasoned 2 crushed garlic cloves (fresh or jar is ok)1 1/2 inch piece fresh ginger grated1/4 Madras curry paste (I use Patak's brand)1 tsp Vegeta stock powder (the gourmet one is best)1 cinnamon stick 1 dried bay leaf270ml light coconut milk150ml tub 99% fat free plain Greek (natural) yogurt Optional - Naan bread and/or rice to serve (this is not included in the nutritional info)
1) In a bag toss seasoned flour and lamb to coat. Heat half the oil in a large pan and brown lamb lightly for 2-3 minutes on med-high heat. Set aside in a 3.5 liter or more slow cooker.
2) Add onion, ginger and garlic to the pan with remaining oil and cook, stirring, for 2 minutes or until tender. Add curry paste and chilli. Cook for a further 1 - 2 minutes or until it becomes aromatic. Add coconut milk, stock powder and 3/4 cup water, stir and bring to the boil.
3) Add curry sauce to the lamb in the cooker. Drop in cinnamon stick and bay leaf and stir to combine. Cover and cook on low for 6 hours or until tender and yummy :)
Number of Servings: 4
Recipe submitted by SparkPeople user SAMJS86.
2) Add onion, ginger and garlic to the pan with remaining oil and cook, stirring, for 2 minutes or until tender. Add curry paste and chilli. Cook for a further 1 - 2 minutes or until it becomes aromatic. Add coconut milk, stock powder and 3/4 cup water, stir and bring to the boil.
3) Add curry sauce to the lamb in the cooker. Drop in cinnamon stick and bay leaf and stir to combine. Cover and cook on low for 6 hours or until tender and yummy :)
Number of Servings: 4
Recipe submitted by SparkPeople user SAMJS86.
Nutritional Info Amount Per Serving
- Calories: 431.7
- Total Fat: 18.8 g
- Cholesterol: 0.0 mg
- Sodium: 744.8 mg
- Total Carbs: 17.1 g
- Dietary Fiber: 2.4 g
- Protein: 45.1 g