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

112 tablespoons

2 tablespoons

Red chillies, finely chopped

1 small

2 small

Cracked black pepper

1 teaspoon

2 teaspoons

Salt

14 teaspoon

12 teaspoon

Ground turmeric

1 teaspoon

2 teaspoons

Commercially prepared green curry paste

2 teaspoons

1 tablespoon

Beef stock

12 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.

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Kambrook KSC3, KSC4 manual Gingered Lamb Curry