Slow Cooked Lamb Curry Recipe

Ingredients:

• ¼ cup of flour, plain
• 800g (2lb) lamb shoulder, diced
• 2 tablespoons olive oil
• 1 large sized brown onion, chopped
• 2 cloves garlic, crushed
• Around 4cm (2") piece of fresh ginger, grated and peeled
• 1 red chilli, finely chopped
• ¼ cup curry paste (Indian madras)
• 270ml (9fl oz) coconut milk, light
• 1 teaspoon gourmet stock powder
• 1 stick of cinnamon
• 1 bay leaf, dried
• To serve add yoghurt, steamed rice, chopped fresh coriander and naan bread.

Steps:

1. In a snap-lock bag place the lamb with flour. Season with pepper and salt then seal. Shake thoroughly to coat.
2. Place and heat oil in a saucepan over medium-high heat
3. Cooked lamb by batches for around 3 to 4 minutes until browned evenly.
4. Place the lamb in a slow cooker with at least 4.5 litre capacity.
5. Place the onion, ginger and garlic to a pan. Cook and stir for 4 to 5 minutes until tendered.
6. Place the curry paste and the chilli.
7. Cook and stir for 1 minute until fragrant.
8. Stir in the stock powder, coconut milk and 3/4 cup cold water.
9. Bring to the boil and transfer to a slow cooker.
10. Put the bay leaf and cinnamon stick, combine and stir.
11. Cover and cook over low heat for 6 hours until lamb is tender.
12. Discard the bay leaf and the cinnamon stick.
13. Serve with yoghurt, steamed rice, chopped coriander and naan bread.
     

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