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Gingered Lamb Curry
Ingredients KSC3 KSC4
3 litre Capacity 4.2 litre capacity
Serves 4-6 Serves 6-8
Oil 1tablespoon 2 tablespoons
Lean lamb, cubed 1.5kg 2 kg
Onions, chopped 2 medium 2 large
Eggplant 200g 300g
Garlic cloves, crushed 2 4
Fresh ginger, grated 1
1
⁄2 tablespoons 2 tablespoons
Red chillies, finely chopped 1 small 2 small
Cracked black pepper 1 teaspoon 2 teaspoons
Salt
1
⁄4 teaspoon
1
⁄2 teaspoon
Ground turmeric 1 teaspoon 2 teaspoons
Commercially prepared green curry paste 2 teaspoons 1 tablespoon
Beef stock
1
⁄2 cup/ 180ml 1 cups/250ml
Coconut milk powder 1 cup/ 110g 2 cups/ 220g
Boiling water 1 cup/ 250ml 2 cups/ 500ml
1. Heat oil in non-stick pan. Cook meat in batches, over a medium-high heat, until well
browned on all sides. Drain on paper towels.
2.Add onion to the pan, cook over a medium heat, until onion is golden brown. Stir in
eggplant, garlic, ginger, chillies, pepper, salt, turmeric and curry paste. Cook for 1 minute,
or until fragrant. Blend in stock.
3. Place meat and eggplant mixture in the Slow Cooker. Cover and cook on HIGH 4
hours,AUTO 8-9 hours.
4. One hour before required, stir in blended coconut milk powder and water. Replace
co
ver and continue to cook.
Serving Suggestion:Accompany with steamed Jasmine rice.