I love lamb … but it is seriously pricey! So as I continue my search for filling and inexpensive meals for my growing family, my slow cooker and stewing bones are getting more and more of a work out!
This curry is delicious, easy to make in very large quantities and it freezes well … and best of all for the budget, the stewing bones I used cost me under $5. Awesome!
- 1 tbsp rice bran oil
- 1 brown onion, finely diced
- 2 tbsp minced garlic
- 1 tbsp minced ginger
- 2 tsp minced chilli
- 2 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp tumeric
- 1 tsp sugar/honey/agave
- lamb stewing bones/offcuts, about 800g-1kg
- butternut pumpkin, about 1kg, diced into roughly 2cm cubes
- green beans, about 600g cut into roughly 3cm peices
- spinach, about 3 large handfuls, roughly chopped
- 800g tin of crushed tomatoes
- 200g coconut cream
- Cauliflower rice/brown rice to serve.
Place the pumpkin in the bottom of the slow cooker and turn on to low.
Heat the oil in a frying pan and saute the onion until it is slightly translucent. Add in the dry spices and cook for another 2 minutes.
Add in the garlic, ginger and chilli and cook for a further 2 minutes.
Add the tomatoes to the pan and stir until well combined with the spices. Add sugar and stir.
(For a Thermal Cooker: Chop the onion on speed 5 for about 10 seconds,scrape down sides and add oil. Cook on steam temp, speed 1 for 5 minutes. Add in dry spices and cook for a further 2 minutes. Add in Garlic, ginger and chilli and cook on steam temp, speed 1 for 2 minutes. Add tomatoes and stir on speed 4 for 10 seconds, then cook on steam temp, speed 2 for 3 minutes)
Place the stewing bones on top of the pumpkin and pour the tomato and spice mix over the top of the lamb.
Return the lid to the slow cooker and cook on low for about 5 hours.
Remove the bones from the slow cooker and strip the meat. Dice the meat and return it to the slow cooker along with the green beans and stir well. Discard the remainder of the bones.
Place the lid back on and cook for a further 2 hours.
About an hour before serving, stir in the spinach and coconut cream (don’t shake the can, but use the thickest part at the top of the tin for a creamier sauce). Turn the cooker up to high but leave the lid off the slow cooker to allow some of the liquid to evaporate, stirring occasionally.
Serve with cauliflower rice. To make this I simply place the cauliflower in the food processor and process until fine, then steam and use in place of rice.
This quantity of curry serves about 10-12. I make it in my 6L slow cooker.
Freezes and defrosts well.