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

  • 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


  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.
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.

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