Sunday, November 22, 2009

Crockpot Indian Lamb Curry

I modified and double the sauce for A Year of Slow Cooking's Indian Curry Recipe. It was great and I had curry without it being too hot. I don't go out for Indian food because it's too hot for me usually.

2 13.5 oz cans of coconut milk
1 can garbanzo beans, drained and rinsed
1.5 lbs of lamb shank
2 T tomato paste
4 T curry powder
2 t ground coriander
2 t ground cumin
2 inch peeled and grated ginger
1 yellow onion. chopped
3 or 4 cloves of smashed and chopped garlic

1/2 of an eggplant, chopped (doesn't need to be peeled)
1 sweet potato, peeled and chopped

Mix all of your spices, coconut milk, and tomato paste in the bottom of your crockpot. Place the lamb in the crockpot. Pour in the garbanzo beans. Add the vegetables on top of the lamb.

Cover and cook on low for 7-9 hours, or on high for 4-6.

Serves 6-8

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