Slow Cooker Balinese Spiced Lamb Casserole

This recipe requires a slow cooker

Balinese Spiced Lamb Casserole
1 kg boneless lean lamb for casseroling
2 onions, peeled, diced
1 tbsp minced garlic
1/4 cup palm/brown sugar
1 x quantity of Basa genep spice paste (see below recipe)
1 1/2 cups water or light beef stock
3 -4 bunches of fresh spinach

Basa Genep Spice Paste
1 tsp whole black peppercorns
1 tsp coriander seeds
1/2 tsp sesame seeds
6 whole cloves garlic crushed and peeled
3 tbsp grated fresh turmeric or 1 tbsp ground dried turmeric
2 tbsp minced ginger
1 tbsp dried laos (galangal)
2 large red chillies, deseeded
1 shallot, peeled
2-3 macadamia nuts
1/4 tsp ground nutmeg
1/4 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.