Lamb and coconut curry
This slow cooked dish is a meal in itself – its easy too, just throw all the ingredients in the slow cooker and let it go. Perfect for cold winter evenings and delicious reheated the next day.
Time to make: 6 hours slow cooking
1 medium onion, cut into large chunks
2 carrots cut into large batons
4 medium potatoes, scrubbed and cut into large chunks
1 large red or green chilli, deseeded and finely chopped
2 tablespoons green curry paste
1 tablespoon fish sauce
1 tablespoon brown sugar
1 x 5cm cinnamon stick
8 cardamon pods
1 teaspoon turmeric
1 tablespoon ground coriander
1 teaspoon beef or vegetable stock powder
700g lean lamb, cut into big chunks
1 x 400ml can light coconut milk
3 large handfuls frozen green beans or a large bunch fresh spinach, washed and roughly chopped
1/4 cup threaded coconut
Freshly ground black pepper
1. Put all ingredients except beans and black pepper into a slow cooker set on high. Leave for 2 hours or until mixture is boiling then turn down to low. Cook for a further 4 hours or until meat and vegetables are tender.
2. Add green beans or spinach, coconut and ground pepper. Cook for a further 30 minutes. Adjust seasonings and serve with basmati rice.