Recipes

Coconut lamb curry

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Servings : 4

Preparation : 10 minutes

Baking : 6 hours 5 minutes

Ingredients

1 large onion, chopped
3 garlic cloves, chopped
30 mL (2 tbsp) olive oil
22 mL (1 ½ tbsp) curry powder
600 g (1 1/3 lbs) Québec lamb cubes
30 mL (2 tbsp) flour
750 mL (3 cups) Sesame-Ginger broth
1 can (400 mL) coconut milk
250 mL (1 cup) frozen green peas
1 red bell pepper, cubed
30 mL (2 tbsp) fresh mint, chopped
Salt and fresh-ground black pepper (to taste)

Preparation

In a large skillet, sauté onion and garlic in a third of the oil for 1 minute. Add curry and continue cooking 30 seconds. Transfer to crockpot.
Flour then brown meat in remaining oil added to hot skillet. Transfer to crockpot.
Add Sesame-Ginger broth and coconut milk. Season with salt and pepper.
Set crockpot on Medium, cover and cook 6 hours, stirring several times during cooking.
One hour before the end of cooking, add green peas and pepper.
Serve this dish sprinkled with mint, plus basmati rice and warm naan bread on the side.

Sesame-Ginger

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