How To Make Lamb Curry Recipes

Lamb Curry

 
This is one great curry recipe that does not overpower the senses, but brings out the flavor of lamb with its subtle spicing. A great recipe for the entire family as it serves 4.

Ingredients:
1 3/4lb lamb shoulder, chopped into small pieces
1/4 cup Madras curry paste
1/4 cup flour
1 brown onion, finely chopped
2 cloves of garlic, minced An inch of ginger, peeled and grated
1 red chili, chopped
1 cinnamon stick
270 ml coconut milk
2 tbsp olive oil
1 tsp vegetable stock powder
1 bay leaf, dried
Freshly chopped coriander for garnish
Salt and pepper to season the lamb

Directions:
1. In a zip lock bag, add the lamb, pepper and salt. Shake well, until the seasoning coats the meat evenly.
2. Add the olive oil to a pan and heat on medium until almost smoking.
3. Place the lamb on the pan and cook until browned on both sides. This should take about 4 minutes.
4. Place the browned lamb in a slow cooker.
5. In the same pan, sauté onions, ginger and garlic over medium heat. Once the aromas start to come out, add in the chopped chili and sauté for ten to twenty seconds.
6. Next add the curry paste and cook on for an additional minute or so until the curry paste cooks and releases its flavors.
7. Add the water and stock powder together and give it a good stir.
8. Finally add in the coconut milk and bring the mixture to a boil.
9. Once it boils, turn off the heat and transfer the mixture to the slow cooker.
10. Add the bay leaf and cinnamon stick.
11. Cover and cook on low heat for 7 hours until the lamb is soft and melting.
12. Serve hot with fluffy rice or naan.