Niki's crockpot lamb curry - Healthy Food Guide

Niki’s crockpot lamb curry

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

Serves: 6

Time to make: 9 hrs 15 mins

Hands-on time: 15 mins

Ingredients

More weights & measures

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

Protein 27 g

Total fat 13 g

Saturated fat 7 g

Carbohydrates 10 g

Sugar 4 g

Dietary fibre 4 g

Sodium 360 mg

Calcium 80 mg

Iron 6 mg

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.