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6 persons |
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Ingredients:
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3
pounds
bone-in
or 2 pounds boneless lamb
-
2
Tablespoons
extra virgin olive oil
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2
medium onions
minced
-
4
cloves
garlic
minced
-
2
Tablespoons
Sharwoods hot curry powder
-
1
Tablespoon
ground coriander
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1
Tablespoon
cumin
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1
teaspoon
kosher salt
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1
cup
crushed tomatoes
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1
cup
chicken stock
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1/2
cup
cream
and 1/2 cup creme fraiche
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Salt and pepper
to taste
-
Juice of lemon
For Serving:
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Basmati rice
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Yogurt
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Cilantro
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Tomatoes and Cucumbers
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Heat olive oil in a large, heavy
skillet over medium high. Once hot, add the lamb and brown on
all sides, working in batches if necessary to avoid crowding the
pan. Place in slow cooker.
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Add onions, garlic and curry
powder to the skillet and cook until onions have softened, 3-4
minutes. Place in slow cooker.
-
Add remaining ingredients (except
cream and creme fraiche ) in
slow cooker and cook on LOW for 6-8
hours. Stir in cream and creme fraiche and
season to taste with salt and pepper. Serve with basmati rice,
yogurt and cilantro.
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