Sunday, 14 December 2014

Posted by Judie on Sunday, 14 December 2014
An easy slow cooker recipe requiring minimal preparation. The flavour of this curry is out of this world!

Makes 4 servings
  • 1/4 cup plain flour 
  • 800g lamb shoulder, diced
  • 2 tbsp olive oil 
  • 1 large brown onion, chopped 
  • 2 garlic cloves, crushed 
  • 4cm piece fresh ginger, peeled, grated 
  • 1 long red chilli, finely chopped 
  • 1 tbsp curry paste 
  • 270ml light coconut milk 
  • 1 tsp stock powder 
  • 1 cinnamon stick 
  • 1 dried bay leaf
  • Basmati rice, yoghurt, naan bread and chopped fresh coriander, to serve

Place flour and lamb in a bowl and season with salt and pepper. Mix throughly 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, yoghurt, naan and coriander.  

Adapted from Original Recipe

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