Lamb Curry Slow Cooker Recipe
If you need to prepare dinner for a group of friends, but still want to look good, you can always refer to the following slow cooker recipe with lamb curry. One of the biggest advantages will be that you can just throw in all the ingredients and do not have to worry about constantly stirring the food. Instead, you can just do other more important things such as decorating the table or change yourself. Thus, not only the meal will be fabulous, but you can also serve it with a gorgeous look.
Ingredients
- 1 ½ lbs. Lamb Shoulder, diced
- ¼ cup plain Flour
- 2 cloves Garlic, crushed
- 1 large brown Onion, chopped
- 4 cm piece fresh Ginger, peeled and grated
- ¼ cup Indian Madras Curry Paste
- 1 long Red Chili, chopped finely
- 1 Bay Leaf, dried
- 1 Cinnamon Stick
- 2 tablespoons Olive Oil
- 9 ounce Light Coconut Milk
- 1 teaspoon Stock Powder
Directions
Coat the lamb with flour, salt and pepper.
Over medium high heat, heat oil in a saucepan. Cook the lamb (in batches) for around 3-4 minutes or until they turn brown. Transfer the cooked lamb into a slow cooker.
Turning back to the pan, add garlic, ginger and onion. Stir the ingredients for 4-5 minutes or until they have turned tender. Add the curry paste and chili for 1 minute. Add the coconut milk, ¾ cup cold water, and stock powder. Bring to a boil before transferring to a slow cooker. Add in a cinnamon stick and bay leaf before stirring.
While it is covered, cook on low for 6 hours or until the lamb has turned tender. Remove the bay leaf and cinnamon stick before transferring the lamb curry slow cooker recipe into a bowl.
Tips
Serve this dish with steamed rice, Naan bread, yogurt and chopped fresh Coriander.
