Slow Cooker Balinese Spiced Lamb Casserole
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
This recipe requires a slow cookerBalinese Spiced Lamb Casserole1 kg boneless lean lamb for casseroling2 onions, peeled, diced1 tbsp minced garlic1/4 cup palm/brown sugar1 x quantity of Basa genep spice paste (see below recipe)1 1/2 cups water or light beef stock3 -4 bunches of fresh spinachBasa Genep Spice Paste1 tsp whole black peppercorns1 tsp coriander seeds1/2 tsp sesame seeds6 whole cloves garlic crushed and peeled3 tbsp grated fresh turmeric or 1 tbsp ground dried turmeric2 tbsp minced ginger1 tbsp dried laos (galangal)2 large red chillies, deseeded1 shallot, peeled2-3 macadamia nuts1/4 tsp ground nutmeg1/4 cup water
Balinese Spiced Lamb Casserole (Serves 6)
Pre-heat slow cooker on low
Brown the lamb in batches in a dash of hot oil in a frying pan.
Into the pre warmed slow cooker add the browned lamb, onions, garlic, sugar, spice paste and water/stock. Dtir to mix and ocver with the lid.
Cook on low for 5-7 hours or high for 3-4 hours.
Remove the corse stems from the spinach and rinse under cold water. Stir the leaves into the lamb. Cover and cook for a further 30mins on high, or until spinach is wilted and casserole is hot.
Serve with rice or breads.
Basa Genep Spice Paste makes 1/2 cup
Toast peppercorns and coriander seeds over a moderate heat in a dry frying pan until they smell fragrant. Add sesame seeds and cook until lightly golden.
In a mortar and pestle or small food processor, put the toasted spices and seeds, garlic, turmeric, ginger, laos, chillies, shallot, macadamia nuts, nutmeg and sufficient water to make a thick paste.
Keep in an airtight container in the fridge, use within 1 week or freeze in tablespoonfuls for up to 3 months.
Number of Servings: 6
Recipe submitted by SparkPeople user CHELMRICH.
Pre-heat slow cooker on low
Brown the lamb in batches in a dash of hot oil in a frying pan.
Into the pre warmed slow cooker add the browned lamb, onions, garlic, sugar, spice paste and water/stock. Dtir to mix and ocver with the lid.
Cook on low for 5-7 hours or high for 3-4 hours.
Remove the corse stems from the spinach and rinse under cold water. Stir the leaves into the lamb. Cover and cook for a further 30mins on high, or until spinach is wilted and casserole is hot.
Serve with rice or breads.
Basa Genep Spice Paste makes 1/2 cup
Toast peppercorns and coriander seeds over a moderate heat in a dry frying pan until they smell fragrant. Add sesame seeds and cook until lightly golden.
In a mortar and pestle or small food processor, put the toasted spices and seeds, garlic, turmeric, ginger, laos, chillies, shallot, macadamia nuts, nutmeg and sufficient water to make a thick paste.
Keep in an airtight container in the fridge, use within 1 week or freeze in tablespoonfuls for up to 3 months.
Number of Servings: 6
Recipe submitted by SparkPeople user CHELMRICH.
Nutritional Info Amount Per Serving
- Calories: 350.2
- Total Fat: 13.1 g
- Cholesterol: 108.4 mg
- Sodium: 367.0 mg
- Total Carbs: 21.4 g
- Dietary Fiber: 5.4 g
- Protein: 41.0 g
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