Lamb Curry Slow Cooker Meal – Makes 3 meals for a family of 4 1.5 kgs Lamb stew 2 medium onions 750 g frozen mixed vegetables (I use carrots/corn/peas mix) 4 large potatoes (cubed) 1
Lamb Curry
Slow Cooker Meal – Makes 3 meals for a family of 4
- 1.5 kgs Lamb stew
- 2 medium onions
- 750 g frozen mixed vegetables (I use carrots/corn/peas mix)
- 4 large potatoes (cubed)
- 1 can Tomato and onion relish
- 2 tbsp Dried Corriander
- 2 tbsp Dried Cumin
- 2 tbsp Garam Masala
- 2 tbsp Curry powder (you can add as little, or as much as you desire)
- 2 tsp salt
- 1 can coconut milk
- 2 cups water
To thicken
- 3 tbsp corn flour
- ½ cup water
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Brown the meat and remove from heat
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Brown the onions and then add all the spices (NOT THE SALT) and allow to brown, do not burn the spices as they will be bitter
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Place the meat, onions, frozen vegetables and potato in a large slow cooker
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Add the tomato and onion relish, salt, coconut milk and water
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Leave to cook overnight, or if you are preparing it in the morning, leave it to cook for a minimum of 8 hours
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Once the meal is ready, ie all the vegetables are cooked and the potatoes are soft, mix the corn flour and water and add to the curry, mixing it thoroughly
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Leave to cook on high for 30 minutes, stirring occasionally
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Once the mixture has thickened and the corn flour is cooked, decant into 3 freezer and oven proof containers
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Allow to cool and then freeze
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Remember to mark the containers clearly and to include the date
Heating Instructions
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Defrost (thaw) in the fridge
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Place in an oven on 180°C till warmed through
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Serve with rice and a side of salad
Nom, nom, nom, I want. 🙂