Sunday 3rd July



Slow Cooked Cardamom & Coconut Lamb Curry

with Chickpeas and Spinach

















Making a curry at home need not be daunting, it is a good way of knowing you are enjoying organic ingredients and controlling the level of spicy heat that you enjoy.  This curry is mild, it can be made milder by omitting the chilli altogether, or hotter by increasing the fresh chili or adding chili powder.

6 cardamom pods
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons Garam Masala
1 teaspoon turmeric
500 grams boneless organic lamb shoulder, cut into 3 cm chunks*
25 grams butter
a dash of vegetable oil
1 large onion, sliced
2 cloves garlic, sliced
1 small chilli, red or green (optional)
270 ml light coconut cream
½ cup dried chickpeas soaked overnight or 1 small can chickpeas drained
1 teaspoon mineral salt
4 cups of baby or sliced spinach (to add before serving)

Bruise the cardamom pods and remove the black seeds.  Discard the green husks.  In a pestle and mortar crush the cardamom seeds with the cumin and coriander.  Add the Garam Masala.

Rub the spices into the meat and set aside while chopping the vegetables.

Heat the EasySear™ pan or a frying pan on the stove-top and add the butter and oil, brown the meat and then add the onion, garlic and chilli and sauté until just beginning to brown.

Place in the slow cooker and add the coconut milk, chickpeas and salt, stir to combine.  (If using a frying pan, when you have removed the lamb and vegetables, add ¼ cup of water or stock and bring to a simmer, use a wooden spoon to scrape up all the pan juices and add these to the slow cooker.)

Turn the slow cooker on to low and cook for 6-8 hours.  Fold through the prepared spinach before serving.

Serves 4
Preparation time 10 minutes
Cooking time in a slow cooker 6- 8 hours

*This curry is delicious if made 6-700 grams of lamb shoulder chops that have been roughly chopped, include the bone when cooking for extra flavour but remove before serving.

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