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Multi Cooker Veal,Beef and Lamb Recipes
Lamb Curry
Method - Slow Cook
1. Place flour and lamb in a snap-lock bag.
Season with salt and pepper. Seal. Shake to coat.
Press brown on your multi cooker and heat oil. Cook lamb,
in batches, for 3 to 4 minutes or until browned and remove.
2. Add onion, garlic and ginger to the multi cooker and cook,
stirring, for 4 to 5 minutes or until tender. Add chilli and
curry paste. Cook, stirring, for 1 minute or until fragrant.
Add coconut milk, stock powder and 3/4 cup cold water.
Add cinnamon stick and bay leaf. Return lamb and any
juices stir to combine.
3. Press cancel, close the lid then press the slow cook button,
press 4 hours and start. Make sure your valve is on exhaust.
Once done remove and discard cinnamon stick and bay leaf.
Serve with rice, yoghurt, naan and coriander.
Ingredients (serves 4)
- 1/4 cup plain flour
- 800g diced lamb shoulder
- 2 tablespoons olive oil
- 1 large brown onion, chopped
- 2 garlic cloves, crushed
- 4cm piece fresh ginger, peeled, grated
- 1 long red chilli, finely chopped
- 1/4 cup Indian madras curry paste
- 270ml light coconut milk
- 1 teaspoon stock powder
- 1 cinnamon stick
- 1 dried bay leaf
