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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