Beef / Pork

Lamb Curry, Slow Cooker is for Dinner.

Lamb Curry, Slow Cooker takes 30 minutes to prepare.

Lamb Curry, Slow Cooker takes 360 minutes to cook.

Lamb Curry, Slow Cooker makes 4 servings.

The ingredients for Lamb Curry, Slow Cooker are:

1/4 cup plain flour
800g dice 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 lite sour coconut milk
1 teaspoon vegeta gourmet stock powder
1 cinnamon stick
1 dried bay leaf
steamed rice, yogurt, naan bread and chopped fresh coriander to serve.

Here is how you make Lamb Curry, Slow Cooker:

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, yogurt, naan and coriander.Serving Size: Makes 4 servesNumber of Servings: 4Recipe submitted by SparkPeople user KAHLUAKEL.

The nutritional information for Lamb Curry, Slow Cooker is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 820.4

• Total Fat: 30.8 g
• Cholesterol: 130.0 mg
• Sodium: 634.3 mg
• Total Carbs: 77.9 g
• Dietary Fiber: 2.3 g
• Protein: 49.7 g