Slow Cooked Lamb Curry

What's better on a winter's night than a slow cooked curry?

Nothing...and here's a great, and easy, one!

Not my image and mine didn't look this good, but it tasted fantastic!

(serves 2)

Get This  -

• 2 tablespoons plain flour
• 400g diced lamb shoulder
• 1 tablespoon olive oil
• 1/2 large brown onion, chopped
• 2 garlic cloves, crushed
• 4cm piece fresh ginger, peeled, grated
• 1 long red chilli, finely chopped
• 1 tomato, chopped
• 2 tablespoons Indian madras curry paste
• 150ml light coconut milk
• 1 vegetable stock cube
• steamed rice, yoghurt, papadams and chopped fresh coriander, to serve

Do This -

1. Place flour and lamb in a snap-lock bag. Season with salt and pepper. Seal. Shake to coat. Heat oil in a large heavy based saucepan over medium-high heat. Cook lamb, in batches, for 3 to 4 minutes or until browned. Set aside in a bowl.
2. Add onion, garlic and ginger to saucepan. Cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant. Add coconut milk, stock cube, chopped tomato and 3/4 cup cold water. Bring to the boil. Add lamb. Stir to combine.
3. Cook, covered, on low for 3 - 6 hours until lamb is tender. Serve with rice, yoghurt, papadams and coriander.