07 March 2011

Recipe: Lamb Curry

Slow Cooker Meal
Makes 3 meals for a family of 4


Ingredients:
1.5kgs Lamb stew
2 medium sized onions
750g frozen mixed vegetables (I use carrots/corn/peas mix)
4 large potatoes, cubed
1 450ml can Tomato and onion relish
2 tablespoons Dried Corriander
2 tablespoons Dried Cumin
2 tablespoons Garam Masala
Curry powder to taste (optional)
750g frozen mixed vegetables (I use carrots/corn/peas mix)
4 large potatoes, cubed
1 450ml can Tomato and onion relish
2 teaspoons salt
1 450ml can coconut milk
2 cups water

To thicken:
3 tablespoons corn flour
Half a cup water

Method:
Brown the meat and remove from heat
Brown the onions and then add all the spices (NOT THE SALT) and allow to brown, do not burn the spices as they will be bitter
Place the meat, onions, frozen vegetables and potato in a large slow cooker.
Add the tomato and onion relish, salt, coconut milk and water
Leave to cook overnight, or if you are preparing it in the morning, leave it to cook for a minimum of 8 hours
Once the meal is ready, ie all the vegetables are cooked and the potatoes are soft, mix the corn flour and water and add to the curry, mixing it thoroughly
Leave to cook on high for 30 minutes, stirring occasionally
Once the mixture has thickened and the corn flour is cooked, decant into 3 freezer and oven proof containers.
Allow to cool and then freeze
Remember to mark the containers clearly and to include the date
Include reheating instructions if necessary

Ready to eat:
Defrost (thaw) in the fridge
Place in an oven on 180*C till warmed through
Serve with rice and a side of salad
Photobucket
Photobucket

1 comments:

Mick said...

Nom, nom, nom, I want. :)

Graphic Credits