Slow Cooker Balinese Spiced Lamb Casserole

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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Slow Cooker Balinese Spiced Lamb Casserole calories by ingredient
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Introduction

A unique taste that will you off to the fragrant spice island of Bali. A unique taste that will you off to the fragrant spice island of Bali.
Number of Servings: 6

Ingredients

    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

Directions

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.

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