A coconut lamb curry for your slow cooker
submitted by Kay-lenne Christie
Coconut Lamb Curry
A coconut lamb curry for your slow cooker
Serving: 8
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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My all-time favourite, go to SC recipe 🙂 Thank you so much for sharing! It’s so flavoursome and yummy! Wouldn’t change a thing.
I am presuming “T” is teaspoon? We normally write tsp for teaspoon and tbl for tablespoon. Would you mind clarfying, thanks.
T is a recognised recipe abbreviation for Tablespoon
t is for teaspoon 🙂