Lamb, lemongrass and coconut curry
1 tsp, finely grated
lean lamb leg roast
480 g, (Buy 600g), cut into 3cm pieces
light coconut milk
1 cup(s), (250ml)
Beef stock, liquid, salt-reduced
½ cup(s), (125ml)
kaffir lime leaves
2 piece(s), bruised
fresh red chilli
1 whole, thinly sliced
- Combine cumin, ground coriander, turmeric, ginger and lamb in a medium bowl.
- Heat oil in a large non-stick frying pan over medium-high heat. Cook lamb mixture, turning, in batches, for 3–4 minutes until browned. Transfer to a 4.5 litre (18-cup) slow cooker.
- Add coconut milk, stock, tamarind, sugar, lime leaves and lemongrass to slow cooker. Cook, covered, on low for 6 hours (or high for 3 hours).
- Remove and discard lime leaves and lemongrass from curry. Stir in half the fresh coriander. Serve curry with remaining coriander and chilli.