Gingered Lamb Curry | Kambrook KSC3, KSC4 specification

Gingered Lamb Curry
Ingredients	KSC3	KSC4
	3 litre Capacity	4.2 litre capacity
	Serves 4-6	Serves 6-8
Oil	1tablespoon	2 tablespoons
Lean lamb, cubed	1.5kg	2 kg
Onions, chopped	2 medium	2 large
Eggplant	200g	300g
Garlic cloves, crushed	2	4
Fresh ginger, grated	11⁄2 tablespoons	2 tablespoons
Red chillies, finely chopped	1 small	2 small
Cracked black pepper	1 teaspoon	2 teaspoons
Salt	1⁄4 teaspoon	1⁄2 teaspoon
Ground turmeric	1 teaspoon	2 teaspoons
Commercially prepared green curry paste	2 teaspoons	1 tablespoon
Beef stock	1⁄2 cup/ 180ml	1 cups/250ml
Coconut milk powder	1 cup/ 110g	2 cups/ 220g
Boiling water	1 cup/ 250ml	2 cups/ 500ml

1.Heat oil in non-stick pan. Cook meat in batches, over a medium-high heat, until well browned on all sides. Drain on paper towels.

2.Add onion to the pan, cook over a medium heat, until onion is golden brown. Stir in eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste. Cook for 1 minute, or until fragrant. Blend in stock.

3.Place meat and eggplant mixture in the Slow Cooker. Cover and cook on HIGH 4 hours,AUTO 8-9 hours.

4.One hour before required, stir in blended coconut milk powder and water. Replace cover and continue to cook.

Serving Suggestion:Accompany with steamed Jasmine rice.