Lamb Curry

• portioner: 4 people
• aktiv tid: 20 minutes
• total tid: 7 hours 20 minutes

Ingredienser

4 pounds lamb stew meat*

1 can diced tomatoes (about 14 ounces)

1 can coconut milk (about 14 ounces)

1-1/2 tablespoons fresh ginger, grated

2 teaspoons coriander

2 teaspoons cumin

1/8 teaspoon saffron threads (optional)

1 teaspoon turmeric

1 tablespoon paprika

1 teaspoon cayenne

1 teaspoon salt or to taste

4 cloves garlic, minced

Brown basmati rice – prepare per package instructions

Plain yogurt

Vejledning

1. In a small saucepan, add the coconut milk, spices, garlic, and ginger together over medium heat. Continue heating until all the spices are integrated into the coconut milk and the coconut milk is hot, smooth and creamy, about 5 minutes.

2. Add all ingredients, including the coconut/spice mixture to a crock pot

3. Place the crock pot on the low setting and allow it to cook for 8 hours.

4. Remove cover of crockpot and place on high in order to allow juices to thicken (leave crock pot uncovered).

5. There will be a lot of juices in the pot and if you want to thicken the sauce, turn the crock pot on high and leave it uncovered for an hour or so before serving

6. If you want to speed up the process of thickening the sauce, pour everything into a large pot or dutch oven and heat the Tikka Masala to a gentle boil over medium or medium-high heat. If you choose this route, it should take about 30 minutes for the sauce to thicken.

7. Depending on how fatty your lamb meat is, consider absorbing some of the fat that collects at the surface with a napkin or paper towel.

8. Serve curry over brown basmati rice with a dollop of plain yogurt on top