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
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