https://youtu.be/X4xf32MynoQ
Lamb marinade:
Bone in lamb 1.2kg
Salt 1.5 tsp
Turmeric powder 2/3 tsp
Chili powder 2 tsp
Garlic powder 1 tsp
Rest minimum of 1hr
Whole spices (mild version, increase measurement for more strength):
Fennel seeds 1 tsp
Cloves 6 pcs, crushed with a pestle
Cinnamon 2 small pcs
Black peppercorn 2 tsp, crushed with a pestle
Green cardamom 6 pcs, crushed with a pestle
Black cardamom 2 pc, crushed with a pestle
Fry spices in hot oil, and add in the following -
Chopped onion 1 large / 2 medium, fry til translucent/caramelised lightly
Bay leaves 2-3 pcs
Garlic ginger paste 1 tsp each, fry 2mins on low heat
Increase temperature to medhigh heat and add in marinated lamb and brown for 4 mins
Lastly, add in canned crushed tomatoes with the following dry spice mix, stir up to mix well
Smoked paprika powder 1/4 tsp
Coriander powder 2 tsp
Cumin powder 1 tsp
Continue to fry for 3 mins to bloom spices and transfer to slow cooker
Set slow cooker on high heat setting, add water to the lamb curry and slow cook for 2.5hrs
Final add ins: quartered onions, coconut milk 6 tbsp, garam masala 2 tsp, fried shallots 2 tbsp
Slow cook for another 1hr
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1200g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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