Niki’s crockpot lamb curry

Author: Niki Bezzant - Founding Editor

Save to favs/meal planning

Log in now in to enjoy this feature

See favs

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

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

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.

Save to favs/meal planning

Log in now in to enjoy this feature

See favs PRINT