Recipes
Quick And Delicious
Slow Cooked Lamb Madras A Mild Curry
September 4, 2014
Slow Cooked Lamb Madras. A Mild Curry
Ingredients:

  • 800g diced lamb shoulder
  • 
2 tablespoons coconut oil or ghee
  • 
1 large brown onion, chopped
  • 2 garlic cloves, crushed
  • 
4cm piece fresh ginger, peeled, grated
  • 
1 long red chilli, finely chopped (optional)
  • 
1/4 cup Indian madras curry paste
  • 
270ml light coconut milk
  • 1 teaspoon Vegeta gourmet stock powder
  • 1 cinnamon stick
  • 1 dried bay leaf

Directions:

  1. Heat oil or ghee in a saucepan over medium-high heat.
  2. Cook lamb, in batches, for 3 to 4 minutes or until browned.
  3. Transfer to a 4.5 litre-capacity slow cooker.
  4. Add onion, garlic and ginger to pan and cook, stirring, for 4 to 5 minutes or until tender.
  5. Add chilli if using and curry paste. Cook, stirring, for 1 minute or until fragrant.
  6. Add coconut milk, stock and 3/4 cup cold water.
  7. Bring to the boil and transfer to slow cooker.  The add the cinnamon stick and bay leaf.  Stir to combine.
  8. 
Cook, covered, on LOW for 6 hours or until lamb is tender.
  9. Remove and discard cinnamon stick and bay leaf. Serve with cauliflower rice, yoghurt, coriander and a slice of lemon.

No Comments "Slow Cooked Lamb Madras A Mild Curry"

Your email address will not be published.

Sign up for our newsletter and we’ll keep you posted with great info + news and also send you a 10% off promo code!
Thanks for subscribing
here is your 10% off promocode
LIVEWELL10
(offer valid for first 30 days only)
Sign up for our newsletter and get recipes straight into your inbox, along with regular updates on events!