Casseroles, stews

Niki’s crockpot lamb curry

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Serves: 6
Time to make: 9 hrs 15 mins
( Hands-on time: 15 mins )
Total cost: $ 21.00 / $ 3.50 per serve

(at time of publication)


Niki's crockpot lamb curry

  • Ingredients

  • Nutrition Info.(per serve)

  • 750g lamb rump chops or fat-trimmed shoulder chops
  • 1 onion, sliced
  • 1 clove garlic, chopped
  • oil spray
  • 2 tablespoons medium-hot curry powder
  • 1 teaspoon turmeric
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 1/2 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

  • Nutrition Info

    • Kilojoules 1100kJ

    • Calories 262cal

    • Protein 27g

    • Total fat 13g

    • Saturated fat 7g

    • Carbohydrates 10g

    • Sugars 4g

    • Dietary fibre 4g

    • Sodium 360mg

    • Calcium 80mg

    • Iron 6mg

    Instructions

    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.


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    Serving suggestion

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

    Variations

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

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    • 0 People Rated This Recipe

    • Average Rating

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    Author: Niki Bezzant - Editor-at-large
    First published: Jul 2009
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