Lamb Curry, Slow Cooker
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 cup plain flour800g dice lamb shoulder2 tablespoons olive oil1 large brown onion chopped2 garlic cloves, crushed4cm piece fresh ginger, peeled, grated1 long red chilli, finely chopped1/4 cup indian madras curry paste270ml lite sour coconut milk1 teaspoon vegeta gourmet stock powder1 cinnamon stick1 dried bay leafsteamed rice, yogurt, naan bread and chopped fresh coriander to serve.
Place flour and lamb in a snap lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a saucepan over medium-high heat. Cook lamb, in batches for 3 to 4 minutes or until browned. Transfer to a 4.5 litre capacity slow cooker.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered on low for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf.
Serve with rice, yogurt, naan and coriander.
Serving Size: Makes 4 serves
Number of Servings: 4
Recipe submitted by SparkPeople user KAHLUAKEL.
Add onion, garlic and ginger to pan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock powder and 3/4 cup cold water. Bring to the boil. Transfer to slow cooker. Add cinnamon stick and bay leaf. Stir to combine.
Cook, covered on low for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf.
Serve with rice, yogurt, naan and coriander.
Serving Size: Makes 4 serves
Number of Servings: 4
Recipe submitted by SparkPeople user KAHLUAKEL.
Nutritional Info Amount Per Serving
- Calories: 820.4
- Total Fat: 30.8 g
- Cholesterol: 130.0 mg
- Sodium: 634.3 mg
- Total Carbs: 77.9 g
- Dietary Fiber: 2.3 g
- Protein: 49.7 g
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