Sri Lankan Lamb Curry

Malzemeler

Curry

1 kg Quality Mark lamb shoulder cut into 2.5cm pieces

2 Tbsp canola oil

2 onions finely sliced

4 Makrut lime leaves (kaffir)

1 cinnamon stick

3 star-anise

400ml coconut milk

100ml vegetable stock

1 tsp honey

2 Tbsp soy sauce

2 Tbsp fish sauce

400g green beans

1 mango peeled and sliced

⅓ cup fresh coriander

Curry Paste

5 garlic cloves crushed

2-3 red chillies seeds removed and roughly chopped

2 Tbsp chopped lemongrass

5cm knob fresh ginger finely sliced

1 onion roughly chopped

1 tsp ground turmeric

3 Tbsp olive oil

Yöntemler

To Make Curry Paste

1 Combine all ingredients for the curry paste in a blender or food processor until relatively smooth.

To Make Curry

1 Turn your slow cooker to high.

2 Season the lamb with salt and pepper.

3 Heat a heavy-based pan and add the spice paste over medium heat until fragrant.

4 Add the onions and cook until softened.

5 Remove from pan and add the onions and spice mix to the slow cooker.

6 Add a dash of oil to the hot pan and brown the lamb in batches, adding the browned lamb to the slow cooker as you go.

7 Add the kaffir lime leaves, remaining spices, coconut milk, stock, honey, soy, and fish sauce to the slow cooker.

8 Cook on high for 2 hours and then reduce to low and cook for a further 1 hour, or until lamb is tender.

To Serve

1 Serve with cooked rice, blanched green beans and scatter with coriander and sliced mango.