A Perfect Pantry
Mild Lamb Curry
- PREP TIME
30 - COOK TIME
480 - READY TIME
510 - SERVINGS
-
Ingredients
- 1.2kg lamb dice
- 1 tbsp. turmeric
- 3 tbsp. ground coriander
- 3 tbsp. ground cumin
- 1 tbsp. smoked paprika
- 2 onions, fine dice
- 10 cloves garlic, crushed
- 3cm knob ginger, grated
- 250g carrot, large dice
- 7 button mushrooms, cut in half
- 1.3L beef stock
- 400g sweet potato, large dice
- ½ head cauliflower, cut into florets
- 1 x 400g tin chickpeas
- Juice of 1 lemon
- 3 tbsp. gravy powder
- 200g green beans, cut into 3cm lengths
- 1 cup natural yoghurt
Directions
- Mix together the lamb dice, turmeric, coriander, cumin and smoked paprika.
- Saute the lamb and spices until all the lamb is browned and place into the slow cooker cooking bowl.
- Saute the onion, garlic and ginger on a medium heat and add to the lamb.
- Add the mushrooms and stock to the slow cooker and put the lid on top.
- Cook the curry on HIGH for 3 hours. Add the sweet potato.
- Cook for a further 2 hours, add the cauliflower and cook for a further 1 hour.
- Drain and rinse your chickpeas and add to the curry. Add the lemon juice.
- Mix the gravy powder with a little water to make a paste and add to the curry, season if required.
- If cooking is complete, turn the slow cooker off and stir through the green beans.
- Serve with natural yoghurt.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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