Lamb Curry, Slow Cooker

1/4 cup plain flour
800g dice lamb shoulder
2 tablespoons olive oil
1 large brown onion chopped
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup indian madras curry paste
270ml lite sour coconut milk
1 teaspoon vegeta gourmet stock powder
1 cinnamon stick
1 dried bay leaf
steamed 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.