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Slow Cooker Lamb Stew with Garam Masala
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Ingredients
Servings
4
8
24
48
80
100
Serves 4
1700 g Leg of lamb trimmed and diced into 1 inch pieces
1 can
Thai Kitchen Coconut Milk
1 can Diced tomato
2 cups Vegetable stock
2 tsps Corn starch
1 tbsps Vegetable oil
1 cup Spanish onion, chopped
3 tbsps
Club House ® Garam Masala
2 tsps
Club House ® Sea Salt, French Mediterranean
1 tsps
Club House ® Ginger, Ground
2 tsps Fresh garlic, minced
1/2 tsps
Club House ® Turmeric, Ground
1/2 tsps
Club House ® Pepper, Black Cracked
Procedure
Season meat with Club House Sea Salt and Club House Cracked Black Pepper.
Heat oil and sear meat until golden brown on all sides. Place in the ceramic insert.
In the same pan sauté onions, and minced garlic for 2 to 3 minutes.
Add the remaining seasonings to the onions and sauté for another minute. Add can of tomatoes.
In the ceramic insert,combine sautéed meat, tomatoes, coconut milk.
Make a slurry with the corn starch and vegetable stock, add to the meat.
Stir all the ingredients together, cover with lid and place on slow cooker set on high for about 3 hours.
Recipe type: Other Meats
In This Recipe
Thai Kitchen Coconut Milk
Tags
Main
Other Meats
Ethnic
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