The mix of rich and fresh flavours give this lamb curry crockpot dish a good kick.
Slow Cooker Coconut Lamb Curry
Serves 6-8 people
Prep time: 30 minutes
Cooking time: 7 to 8 hrs
2 ½ lb of lamb shoulder, cubed
1 cup of white onions
4 garlic cloves
2 tbsp ginger, grated
2 red chili peppers, sliced
2 tbsp oil
2 tbsp green curry paste
2 cups butternut squash, cubed
1 ½ cup chick peas
1 can coconut milk
½ cup chicken stock
1 ½ cup fresh tomatoes, seeded & cubed
1 cup cilantro, chopped
Salt & pepper to taste
Season the cubed lamb with salt and pepper and brown in a preheated skillet with the oil. Remove the meat from the pan and place it into the crock-pot. In the skillet with all the fat add the onions, garlic, ginger and sauté until translucent, drain excess fat and add them to the crock-pot.
Season with the curry paste, red chili, stock and coconut milk. Cook for at least 4 hours then add the squash, tomatoes and chick peas. Cook for another three hours and check for doneness and, if needed, cook for another hour.
Stir and add cilantro just before serving. Serve on top of spiced jasmine rice and peas.
Spiced Jasmine Rice & Peas
For 6-8 people
Prep time: 10 minutes
Cooking time: 20 minutes
2 cups jasmine rice, washed
2 tbsp oil
4 star anise pods
¼ cup white onions, minced
1 tsp ginger, minced
2 cups green peas, frozen is fine
1 bunch green onions, chopped
3 ½ cup of water
Salt & pepper to taste
Preheat a saucepan and in it add the oil and the onions, ginger and star anise. Sauté until translucent and fragrant. Add the rice and the cold water along with the peas and some salt for flavor.
Cook for 10 to 12 minute at medium heat covered with a lid. Once the rice is dry, turn the fire off and allow to rest for10 more minutes, add the green onions, and fluff it up with a fork. Serve nice and hot.
Courtesy Massimo Capra www.massimocapra.com