There are days when my Slow Cooker really saves my skin …. today was one of those days!!! Prepared in 10 minutes before the kids were up, and it meant that dinner time was easy and nutritious.
For this meal I used the delicious mango ginger chutney that I bought at a church fete quite a while back. Yum! But you can buy a couple of brands in regular supermarkets that are allergy friendly too.
- 250g Mango Ginger Chutney
- 400g tin crushed tomatoes
- 1 small brown onion, finely diced
- 2 cloves garlic, finely chopped
- 2 small chillies, finely chopped
- 2 tbsp olive oil
- 1 tsp tumeric
- 2 tsp ground coriander
- 2 tsp ground cumin
- 4 carrots, roughly chopped
- medium sweet potato, peeled and roughly chopped
- 800g lamb stewing bones
- 2 tbsp coconut cream (optional)
Place the carrots and sweet potato into the bottom of the slow cooker, and place the lamb bones on top.
Heat the olive oil in a frying pan, then add the onion, garlic and chillies and cook, stirring, until they are fragrant.
Add in the dry spices and cook for a further 2 minutes.
Add the chutney and tomatoes to the onion mix, and bring to a very gentle simmer for a couple of minutes.
Pour the tomato mix over the lamb bones, place lid on slow cooker and set to low for 6 hours.
Remove the lamb from the cooker and use a fork to pull away the meat from the bones. Roughly chop the meat before returning it to the slow cooker and mixing well.
Cook on low for a further 2 hours.
If you want a slightly thicker and more creamy curry, stir through (the thickest part from a tin of) coconut cream just before serving.
Serve with brown rice, corn cous cous or with your favourite naan bread.
This makes enough for 2 dinners for out family, probably 8 adult serves.