Luscious is certainly the right description for this stunning slow cooked curry.
Ingredients
- 1 kg lamb – diced
- Garlic salt and freshly ground black pepper
- 2 tablespoons cooking oil - divided
- 1 onion – diced
- 4 cloves garlic – crushed
- 1 tablespoon grated ginger
- 2 – 3 tablespoons Thai red curry paste
- 2 tablespoons tomato paste
- 400g can Indian flavoured tomatoes
- 400ml can coconut milk
- ½ teaspoon garlic salt
- 2 tablespoons cornflour
- Toasted almonds, fresh coriander and rice for serving.
Method
- Season the lamb well with garlic salt and pepper.
- Heat 1 tablespoon cooking oil in a large frying pan, over a high heat.
- Sear the meat on all sides, in batches. Place into the slow cooker.
- Add 1 tablespoon cooking oil to the same pan over a medium heat. Sauté the onion for a couple of minutes.
- Stir in the garlic, ginger, Thai red curry paste and tomato paste. Cook until fragrant, about 2 minutes.
- Add the tomatoes, coconut milk and garlic salt. Bring to a simmer then tip into the slow cooker.
- Cook the curry for 5 hours on low.
- Towards the end of the cook, stir in the 2 tablespoons cornflour mixed with a little water.
- Serve with toasted almonds, fresh coriander and rice.