Niki’s crockpot lamb curry
Ingredients
- 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
- 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.
Nutrition Info (per serve)
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
Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.
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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© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
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