Slow cooker curry with lamb, beef or vegetables

• Gluten free
• Paleo

• Meat

  • 500 g Lamb shoulder

• Produce

  • 1 Brown onion
  • 1 tbsp Coriander, ground
  • 3 cloves Garlic
  • 1 tsp Ginger, ground
  • 2 Sweet potato, medium orange
  • 1 400g can Tomatoes

• Canned Goods

  • 3/4 cup Beef stock
  • 165 ml Coconut cream

• Baking & Spices

  • 1/2 tsp Cinnamon
  • 1 tbsp Garam masala
  • 1 tsp Mustard seeds, Yellow
  • 1 tsp Poppy seeds
  • 1/4 tsp Salt
  • 1 tsp Tumeric, ground

• Oils & Vinegars

  • 4 tbsp White vinegar

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Dairy

  • 1 tbsp Oil or ghee

• Frozen

  • 2 Curry, stems fresh

Found on thefaresage.com

Ingredients

• 1 tbsp ground coriander
• 1 tbsp ground cumin
• 1 tbsp garam masala
• 1 tsp ground ginger
• 1 tsp ground tumeric
• 1 tsp yellow mustard seeds
• 1 tsp poppy seeds
• ½ tsp cinnamon
• ¼ tsp salt
• 4 tbsp white vinegar
• 1 tbsp oil or ghee
• 1 brown onion
• 3 cloves garlic
• 2 stems fresh curry leaves (optional)
• 500g lamb shoulder, or stewing beef, or 3 cups of your favourite vegetables, diced (see notes)
• 2 medium orange sweet potato (kumara)
• 400g can diced tomatoes
• ¾ cup beef stock
• 165ml coconut cream

Directions

• Combine all the spices and the salt for the spice paste in a small bowl. Pour in the white vinegar and stir to make a thick paste.
• Heat the oil or ghee in a large frypan over a medium heat.
• Dice the onion and slice the garlic and add to the pan. Cook gently for 5-7 minutes until very soft. Remove the leaves from the curry stems and add them to the pan. Cook for another minute.
• While the onion is cooking, dice the meat into 2 cm cubes. Peel and dice the sweet potato into 1 cm cubes.
• Add the spice paste to the pan and cook gently for 2-3 minutes until fragrant.
• Stir in the diced meat and sweet potato. Stir well to coat both in the onion and spice mixture.
• Pour over the can of tomatoes and the beef stock.
• Carefully transfer the curry to the bowl of a slow cooker. Put on the lid and cook on low for 7-8 hours (or high for 4 hours) until the meat is tender.
• Half an hour before serving, stir in the coconut cream. Replace the lid and continue to cook until serving.
• Serve with steamed rice, poppadom or roti, and your favourite chutney or raita.

Nutrition