Lamb, lemongrass and coconut curry
5
Points®
Total time: 6 hr 30 min • Prep: 20 min • Cook: 6 hr 10 min • Serves: 4 • Difficulty: Easy
Create a slow-cooked lamb dish that has all the fresh summer-time flavours of Vietnam. Lemongrass, chilli, coriander and lime mix together with the lamb and coconut for a fresh tasting winter dish.
Ingredients
Ground cumin
1 tsp
Ground coriander
1 tsp
Ground turmeric
1 tsp
Fresh ginger
1 tsp, finely grated
Lamb leg roast, raw
480 g, (Buy 600g), cut into 3cm pieces
Olive oil
2 tsp
Light canned coconut milk
1 cup(s), (250ml)
Salt-reduced liquid beef stock
½ cup(s), (125ml)
Tamarind puree
1 tbs
Brown sugar
1 tbs
Kaffir lime leaves
4 individual
Fresh lemongrass
2 piece(s), bruised
Fresh coriander
½ cup(s)
Fresh red chilli
1 whole, thinly sliced
Instructions
1
Combine cumin, ground coriander, turmeric, ginger and lamb in a medium bowl.
2
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.
3
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).
4
Remove and discard lime leaves and lemongrass from curry. Stir in half the fresh coriander. Serve curry with remaining coriander and chilli.
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