Niki’s spicy lamb curry

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Serves: 4
Time to make: 9 hrs 20 mins (Hands-on time: 20 mins, Cooking time: 540 mins)
Total cost: $16.64 / $4.16 per serve

  • cooking oil spray
  • 1 large onion, sliced
  • 1 clove garlic, chopped
  • 2 tablespoons curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground black pepper
  • 500g lamb chops, trimmed, cut into 2cm chunks
  • 1 tablespoon grated fresh ginger
  • 1 large potato, diced
  • 3 large carrots, sliced
  • 1 fresh chilli, sliced
  • 2 kaffir lime leaves, sliced (optional)
  • 1 stalk lemongrass, sliced
  • 375ml can Carnation Light & Creamy coconut flavoured evaporated milk
  • 4 cups chopped fresh spinach
  • 4 mini naan breads

Instructions

Step 1 Spray a medium frying pan with oil and sauté onion and garlic over medium-high heat for 4–5 minutes, until softened.

Step 2 In a bowl, combine curry powder, turmeric, cumin, cinnamon and black pepper.  Place all ingredients (except spinach) into slow cooker along with ½ cup water and mix well. Cook on low for 9 hours.

Step 3 Stir through spinach 10 minutes before serving (spinach should be wilted) with naan.

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