Lamb and coconut curry

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.

2 thoughts on “Lamb and coconut curry

    • Yes – if you are using a meat that does not require much cooking however, it might be good to par cook the potatoes. Somehow it takes ages for them to cook when in this sort of mix. B

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