Slow Cooker Coconut Lamb Curry
The slower the better. By the time you tuck into this, the lamb will be falling apart and the whole family will be happy. Use our exact recipe or be brave and mix up the spice measurements…You may just find a version you love even more!
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Ingredients
- 120 g uncooked jasmine rice
- 300 g diced lamb leg
- 50 g creamed coconut
- 100 g frozen spinach
- 400 g mushrooms
- 4 cloves garlic
- 100 ml boiling water
- 1 tsp salt and pepper (each)
- 3 tsp garam masala
- 2 tsp ground cumin
- 1 tsp ground cinnamon
- 2 tsp asafoetida
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- A handful fresh coriander
Instructions
- Add the lamb, coconut, mushrooms, spinach, boiling water and spices to the slow cooker. Cook on low for a minimum of 5 hours.
- Rinse the rice and place in a pot with 175ml water per 60g uncooked rice. Heat to boiling, then turn down to a simmer for 13 minutes until cooked.
- Serve in a bowl and garnish with coriander.
Nutrition (per serving)
Calories: 713kcal
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