Slow Cooked Lamb Curry

This spicy lamb curry is best prepared in a slow cooker.

The ingredient of Slow Cooked Lamb Curry

• 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 light coconut milk
• 1 teaspoon massel 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

The Instruction of slow cooked lamb curry

• 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

Nutritions of Slow Cooked Lamb Curry

calories: 791 329 calories
calories: 64 grams fat
calories: 22 grams saturated fat
calories: 14 grams carbohydrates
calories: 4 grams sugar
calories: n a
calories: 40 grams protein
calories: 122 milligrams cholesterol
calories: 939 26 milligrams sodium
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calories: nutritioninformation