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Slow-cooked lamb curry
Slow-cooked lamb curry
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Prep Time:
10 minutes
Cook Time:
360 minutes
Total Time:
370 minutes
Slow-cooked spicy lamb curry for a flavorful experience.
Ingredients:
  • 62.50 ml white plain flour
  • 800g diced lamb shoulder
  • 36.40 gm olive oil
  • 1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 4cm piece fresh ginger, peeled, grated
  • 1 long red chilli, finely chopped
  • 87.50 gm Indian madras curry paste
  • 270ml light coconut milk
  • 1 tsp vegetable stock powder
  • 1 cinnamon stick
  • 1 dried bay leaf
  • Steamed white rice, to serve
  • Yoghurt, to serve
  • Naan bread, to serve
  • Fresh coriander, chopped, to serve
Instructions:
  • In a snap-lock bag, combine flour and lamb, season with salt and pepper, seal the bag, and shake to coat the lamb evenly. Brown the lamb in batches in a saucepan with oil over medium-high heat for 3 to 4 minutes. Transfer the browned lamb to a 4.5 litre-capacity slow cooker.
  • Sauté onion, garlic, and ginger until tender. Stir in chili and curry paste until fragrant. Pour in coconut milk, stock powder, and water. Bring to a boil, then transfer to a slow cooker with cinnamon stick and bay leaf. Mix well.
  • Slow cook on LOW for 6 hours or until lamb is tender. Remove and discard cinnamon stick and bay leaf. Serve alongside rice, yogurt, naan, and coriander.

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