Slow Cooker Lamb Curry

I saw this recipe on taste.com.au but again, it uses a curry paste!! argh!! So if you don't want to make the curry paste below - use Madras curry paste+ 1tsp extra ginger and 1 extra clove of garlic.

My girls woofed this down which initially I had my concerns but it does mellow as it cooks. The lamb goes super soft and melty-in-your-mouth. Also low on the calories by my method, substituting 270ml coconut milk with 400ml of evaporated skim evaporated coconut milk.

This served our family plus a generous leftover lunch for hubby.
Ingredients

1 1/2 tsp corianders seeds

1 1/2 tsp cumin

1/2 tsp mustard seeds

1/4 tsp black peppercorns

1/2 tsp cayenne powder

1/2 tsp tumeric

2 cloves garlic, minced

2 tsp grated fresh ginger

2 tb white vinegar

chilli if you wish - I omitted.

1/4 cup plain flour
1kg diced lamb

2 tablespoons olive oil
1 large brown onion, chopped

1 can light carnation evaporated coconut milk

Method:

Mix all spice mixture in mortar and pestle - bash all seeds until the mix resembles a paste.

Put lamb into a ziplock bag, add the flour, seal and shake until lamb covered with flour.

Heat 1 tb oil in a frypan and then add lamb, brown in batches and transfer into slow cooker.

Keep the frypan hot, add the other tb oil and soften the onions. Add the spice mixture and burn off all spices. Add evaporated coconut milk and simmer. Transfer to slow cooker and cook on low for 4+ hours. Try not to turn up the heat to get it done quicker as the evaporated milk will separate - it will taste fine, just won't be as attractive!

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