One of my favourite things about winter (and to me there really aren’t many positives) is the ability to use my slow cooker for those warm, wintery stews and curries. A slow cooker cuts down so much time and delivers such a lovely result. It can be quite hard to cook your meat to its tender best but a slow cooker does it with ease.
Now I’ve mentioned before that I can be quite a lazy cook so I really like the throw it all in the slow cooker and walk away method, but if you’d prefer to spend a bit more time to create more flavour, you can always brown the diced lamb along with the onion and garlic first before throwing it all in the slow cooker.
Ingredients:
700gm diced lamb
1 large brown onion, diced
2 medium carrots, diced
1⁄2 a sweet potato, peeled & diced
2 celery sticks, sliced
1⁄2 a long red chilli (optional)
3 garlic cloves, diced
21⁄2 tsp garam masala powder
1 tsp turmeric powder
1 tsp fennel seeds
1 Tbsp butter/ghee (or coconut oil if avoiding dairy)
400 ml coconut cream (look for additive free)
11⁄2 Tbsp tomato paste
1 tsp salt
Juice from 1⁄2 a lime
Handful of fresh coriander (leaves only)
Method:
- Place all ingredients in slow cooker apart from lime juice and coriander
- Cook on low for 8 hours (if you don’t have enough time then you can cook for 4 hours on high and it will still be delicious but the meat will be more tender when cooked for the 8 hours)
- Serve garnished with coriander leaves, lime juice and some fresh chilli.
That’s it! it is that SIMPLE.
Don’t forget to snap a photo and tag me online so I can see your delicious creations.
@Aspen.lifestyle #aspenlifestyle
Enjoy
