|Slow Cooked Lamb Curry|
This week hasn’t gone according to plan with the two girls and now Greg, sick. It appears to be influenza or one mighty, nasty virus (thankfully the tests for whooping cough and mycoplasma pneumonia came back negative), so all activities and school have been cancelled so far this week. With the girls as sick as they were, I didn’t want to give them curry so made an emergency chicken soup. I’d never made chicken soup before and while the girls weren’t really keen (not sure whether it was because they weren’t hungry or didn’t like it!) Greg and I did enjoy it. I even had some for breakfast. I think it needs a bit of fine tuning but for a first go, I was quite happy. Any tips or suggestions on chicken soup would be warmly received!
So for the curry, it had a couple of days to “brew”and it was scrummy! Pity I didn’t write down exactly how I made it so this recipe is an approximation.
In terms of time, I like to start a slow cooker meal the day before so the flavours really develop.
3 onions, finely diced
4 cloves garlic, finely diced
1 Tblspn rice bran oil
1 Tblspn ground coriander
1 Tblspn garam masala
1 tspn ground cumin
1 tspn ground ginger
2kg lamb shoulder on the bone
1 kg small truss tomatoes
1/2 butternut pumpkin
500g green beans
Basmati rice to serve
- Saute the onion and garlic until translucent, add the spices, stir and cook until fragrant.
- Chop the lamb shoulder up roughly around the bones and put into slow cooker.
- Rub the paste into the meat.
- Add tomatoes and pumpkin to the pot.
- Cook on high or low depending on how much time you have, until meat is tender and falling off the bones.
- Remove bones, add green beans and continue to cook until ready to serve.
- Serve with basmati rice.