Niki’s crockpot lamb curry

Ingredients

Serves (1) Serves (2) Serves (4) Serves (6) — default Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 750g lamb rump chops or fat-trimmed shoulder chops
  
• 1 onion, sliced
  
• 1 clove garlic, chopped
  
• spray oil
  
• 2 tablespoons medium-hot curry powder
  
• 1 teaspoon turmeric
  
• 2 teaspoons cumin
  
• ½ teaspoon cinnamon
  
• ½ teaspoon salt
  
• 1 teaspoon pepper
  
• 1 tablespoon finely chopped or grated fresh ginger
  
• 1 large potato, scrubbed, diced
  
• 2 carrots, scrubbed, sliced
  
• 1 fresh chilli, sliced
  
• 2 kaffir lime leaves, sliced (optional)
  
• 1 stalk lemongrass, sliced
  
• 2 x 165ml cans light coconut cream (we used Trident
  
• 1 can water (use coconut cream can)
  
• 4 cups chopped spinach

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Instructions

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1 Trim lamb and cut in 2cm chunks. Brown onion and garlic in a non-stick pan using oil spray.

2 Mix all dry spices together. Place all ingredients into slow cooker. Mix well. Cook on low for 9 hours.

3 Stir in spinach before serving.

Serving suggestion

 Garnish with fresh coriander and serve with rice, yoghurt and chutney.

Variations

Make it gluten free: Check ground spices are gluten free.

Nutrition info (per serve)

Calories 262 cal

Kilojoules 1100 kJ

Total fat 13 g

Saturated fat 7 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Jul 2009

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