Slow Cooker Lamb Curry
The recipe Slow Cooker Lamb Curry could satisfy your Indian craving in about 45 minutes. This
Slow cooker massaman curry
Ingredients
- 500g/1lb 2oz new potatoes, halved
- 800g/1lb 12oz boned lamb shoulder or beef shin, cut into matchbox-size pieces
- 3 tbsp massaman curry paste
- Small bunch fresh coriander, stalks finely chopped
- 5cm/2in piece fresh root ginger, finely grated
- 400ml/14fl oz can coconut milk
- 1 tsp light muscovado sugar
- 1 lime, zest and juice
- 1 tbsp fish sauce, plus extra to taste
- 6 freeze-dried kaffir lime leaves (optional)
- Handful roasted unsalted peanuts, roughly chopped, to serve
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