An easy slow cooker recipe requiring minimal preparation. The flavour of this curry is out of this world!
Ingredients:
Makes 4 servings
Directions:
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
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
Directions:
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
