.Recipe Monday.

Another yummy recipe for the slow-cooker...(I usually use beef instead of lamb because the casserole beef is way cheaper and I think it tastes pretty much the same after it has been slow-cooked anyway!)

Slow-Cooked Lamb Curry
600g diced lamb/beef
1 large brown onion, chopped
2 cloves garlic, crushed
4cm piece fresh ginger, peeled and grated
1 tsp red chilli paste
1/4 cup Indian madras curry paste
270 ml light coconut milk
1 tsp vegetable stock powder
1 dried bay leaf
1 medium bunch spinach, chopped
steamed rice, natural yoghurt, pappadums, to serve

Place all ingredients, except spinach in slow-cooker. Stir to combine.
Cook, covered for 4 hours.
Add spinach and stir. Cook, covered for another 2 hours or until lamb is tender.
Remove and discard bay leaf.
Serve with rice, yoghurt and pappadums.