Free Online Recipes
 |  

Sign Up login
 
 

Slow Cooker Lamb Curry Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Slow Cooker Lamb Curry

Category   Entrees - Maindishes
Sub Category   None

Ingredients
1/4 cup plain flour
800g diced lamb shoulder
2 tablespoons olive oil
1 large brown onion, chopped
2 garlic cloves, crushed
4cm piece fresh ginger, peeled, grated
1 long red chilli, finely chopped
1/4 cup Indian madras curry paste
270ml coconut milk
 
1 teaspoon Vegeta gourmet stock powder
1 cinnamon stick
1 dried bay leaf
steamed rice, yoghurt, naan bread, to serve
chopped fresh coriander, to serve

Instructions
Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake 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.
Notes - add some extra Madras curry paste to your taste


Originally Submitted
6/10/2012





0 Out of 5 from 0 reviews

You can add this Slow Cooker Lamb Curry recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.