Indian Coconut Lamb Curry
As usual this is extremely easy to make especially if you use your slow cooker.
You will find Coleman’s mustard powder in most supermarkets apart from Lidl and Aldi.
500g stewing lamb
2 tins full fat coconut milk. Low fat will split
2 tbsp good quality oil
1 red pepper
1 tbsp mustard powder
1 tbsp garam masala
1 tsp ground clove
1 tbsp ground cumin
2 tsp ground coriander
2 tsp garlic powder
2 tsp mild chilli powder - use hot if you prefer
1 tbsp onion powder (optional)
2 tsp ground green cardamom or 6 pods split.
2 vegetable stock cubes or 1 stock pot
Bunch of fresh coriander
1 inch piece of ginger - finely chopped
3 garlic cloves - finely chopped
Heat the oil in a pan then add the lamb and fry until browned all over add the sliced onion and pepper and cook for 2 minutes. Add the ginger and garlic and cook for 1 minute more. Place in your slow cooker or a pot.
Mix the dried spices together in a bowl then heat a clean non stick pan and cook for about 1 minute. Add to the slow cooker.
Add the coconut milk and stock cubes then give it all a good stir.
SLOW COOKER - Cook on high for 3 - 4 hours or Low for 4-6 until the lamb is tender. Remove the lid for the last hour or so to allow the sauce to thicken.
POT - Cook, covered, on a medium heat for 3 - 4 hours or low for 5 - 6 hours. Remove the lid for the last hour to allow the sauce to thicken.
If you need to thicken the sauce more. Mix 2 tbsp of cornflour with 2 tbsp of cold water then add this to the sauce while it is simmering.
Serve topped with chopped coriander and on a bed of rice.