Slow Cooked Lamb Massaman Curry

Massaman curry has to be my favourite type of curry. The thing I love about this recipe is that you throw everything in the slow cooker and leave it to do its thing. It also freezes really well so you can double the recipe and freeze a portion for an easy midweek dinner when you're busy and need something quick.

Serves: 4

Ingredients

1kg lamb shoulder

1 brown onion, finely chopped

2 carrots, quartered

1/2 butternut pumpkin, cut into 4cm cubes

2 potatoes

1/2 cup Massaman curry paste

1 can coconut milk

Salt and pepper

Method

1. In a large pan on high heat, sear the lamb on both sides until browned.

2. Place the onion, carrots, potatoes and pumpkin in your slow cooker.

3. Place the piece of lamb on top and cover with the Massaman curry paste.

4. Add the coconut milk along with a generous pinch of salt.

   
   

5. Place the lid on and set your slow cooker to low and cook for 6-8 hours.

6. Serve with greens, steamed rice, and a spoonful of Greek yoghurt.

7. Optional: can also serve with pickled red onion and roasted peanuts.