Name: Coconut Lamb Curry
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Ingredients: 1kg Diced Lamb.; 1/2 Butternut Pumpkin, diced.; 2 Brown Onions, diced.; 2 Cans Minestrone Soup.; 3-4 Large Washed Potatoes (cut into 1/4).; 2 Cups Beef Stock (could also use Vegetable).; Can Chickpeas,drained.; Can Peas & Corn.; Can Coconut Cream.; 2T Paprika.; 2T Tumeric.; 3-4T Curry powder (to your liking).; 1T Cajun Spice, hot. (to your liking).; 2T garlic.

A coconut lamb curry for your slow cooker

submitted by Kay-lenne Christie

Coconut Lamb Curry

A coconut lamb curry for your slow cooker

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Serving: 8

Prep Time 20

Cook Time 8

Total Time 8 20

Ingredients

1kg Diced Lamb.
1/2 Butternut Pumpkin, diced.
2 Brown Onions, diced.
2 Cans Minestrone Soup.
3-4 Large Washed Potatoes (cut into 1/4).
2 Cups Beef Stock (could also use Vegetable).
Can Chickpeas,drained.
Can Peas & Corn.
Can Coconut Cream.
2T Paprika.
2T Tumeric.
3-4T Curry powder (to your liking).
1T Cajun Spice, hot. (to your liking).
2T garlic.

Instructions

Place all ingredients into Slow Cooker, Leaving out the Chickpeas, Pea's & Corn and Coconut Cream.
Give it a good mix around and add Salt and Pepper to taste.
Cook on Low for 8Hrs or High for 4-5Hrs.
(Add the remaining ingredients to SC a hour before serving)

Notes

Serve with fluffy rice.
If the sauce is too thin, make a Cornflour Slurry to thicken: 3T cornflour, 1T water. Mix to make a paste and mix throughly into SC, cook for a further 30mins to thicken. No need to remove meal from SC 🙂

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