Niki’s crockpot lamb curry
Time to make: 9 hrs 15 mins
( Hands-on time: 15 mins )
Total cost: $ 21.00 / $ 3.50 per serve
(at time of publication)
750g lamb rump chops or fat-trimmed shoulder chops
1 onion, sliced
1 clove garlic, chopped
2 tablespoons medium-hot curry powder
1 teaspoon turmeric
2 teaspoons cumin
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 teaspoon pepper
1 tablespoon finely chopped or grated fresh ginger
1 large potato, scrubbed, diced
2 carrots, scrubbed, sliced
1 fresh chilli, sliced
2 kaffir lime leaves, sliced (optional)
1 stalk lemongrass, sliced
2 x 165ml cans light coconut cream (we used Trident
1 can water (use coconut cream can)
4 cups chopped spinach
Total fat 13g
Saturated fat 7g
Dietary fibre 4g
1 Trim lamb and cut in 2cm chunks. Brown onion and garlic in a non-stick pan using oil spray.
2 Mix all dry spices together. Place all ingredients into slow cooker. Mix well. Cook on low for 9 hours.
3 Stir in spinach before serving.
Garnish with fresh coriander and serve with rice, yoghurt and chutney.
Make it gluten free: Check ground spices are gluten free.
Hanu de Jong
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