Slow Cooker Lamb Curry
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Who said curry had to be complicated? Pop this on in the morning and forget about it for an easy one pot dinner.
Ingredients:
- 1/4 cup plain flour
- 500g diced lamb shoulder
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled, grated (or teaspoon of crushed ginger)
- 1 long red chilli, finely chopped
- Rogan Josh Curry Paste (or any curry paste)
- 270ml coconut milk
- 1 cup beef stock
- 1 dried bay leaf
- Steamed white rice, to serve
- Naan bread, to serve
Method:
- 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. Put into 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. Add coconut milk, stock. Bring to the boil. Add to slow cooker. Add bay leave.
- LOW for 6 hours or until lamb is tender. Remove bay leaf. Serve with rice, naan
