Slow Cooked Lamb Curry
( 273 Votes )As the curry paste has hours to infuse it's flavours into the meat, you'll find it comes out amazingly aromatic and spicy. If you're a curry fan, this one has to be tried!
Serves: 4
Ingredients
- 600g lamb shoulder, fat trimmed, cut into pieces
- 400ml tin of coconut milk
- 6 tbsp of your favourite curry paste. Patak's Jalfrezi paste works well!
- 1 onion, finely sliced
- 1 aubergine, cut into cubes
- 1 red pepper, chopped roughly
- 300g potatoes, cut into approx 2cm cubes
- A couple of whole green chillis, if you're hardcore enough!
- Chopped coriander, to serve
- Lime wedges, to serve
Preparation
Pour the coconut milk into the cooker and mix in the curry paste. Add the meat and the veg and give it a good swish round to coat everything.
Cook on medium for 6-7 hours (low if on all day).
When it's cooked, garnish with coriander leaves. Squeeze in a little lime juice to dull the heat if it blows your head off! 
Notes
Serve with freshly steamed basmati rice, poppodoms, naan, and a ice cold bottle of Cobra beer!
This can be made into a vegetarian recipe really easily, substitute the lamb for more potato and about 300g of baby button mushrooms.
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