Niki’s crockpot lamb curry
Reviewed by our expert panelServes: 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)
Ingredients
- 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
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.
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 262cal
-
Kilojoules 1100kJ
-
Protein 27g
-
Total fat 13g
-
–Saturated fat 7g
-
Carbohydrates 10g
-
–Sugars 4g
-
Dietary fibre 4g
-
Sodium 360mg
-
Calcium 80mg
-
Iron 6mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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