Slow Cooked Lamb Curry | Recipe Cloud App

Ingredients

• INGREDIENTS
• ▢ 1 tbsp vegetable oil
• ▢ 1 lamb shoulder - weighing approx 1.5kg (3 ⅓ pounds)
• ▢ 1 large onion - peeled and chopped
• ▢ 4 cloves garlic - peeled and minced
• ▢ 2 tsp minced ginger
• ▢ 1 tsp salt
• ▢ 2 tbsp garam masala
• ▢ 2 tbsp curry powder
• ▢ 1 tsp paprika
• ▢ 1 tsp cinnamon
• ▢ 250 ml (1 cup) chicken stock - water plus a stock cube or bouillon for gluten free is fine
• ▢ 400 ml tin (14 oz) of chopped tomatoes
• ▢ 2 tbsp tomato puree/paste
• ▢ 2 tsp sugar
• ▢ 400 ml (14 oz) coconut milk
• ▢ 6 cardamom pods - sew them together with a piece of string so you can easily fish them out later
• ▢ 3 tbsp cornflour(cornstarch) mixed with 6 tbsp cold water
• ▢ Handful of chopped coriander (cilantro) to serve
• ▢ Boiled rice - to serve