Method
1. Combine Flour, Salt and Pepper in a shallow dish.
2. Lightly coat Lamb in Flour.
3. Heat 2 Teaspoons of Oil in frying pan over a medium to high heat.
4. Add 1/4 of the Lamb and cook for 3 minutes, turning until browned.
5. Place into crock-pot and repeat 3 times with the remaining Oil and Lamb.
6. Add Vegetables and Chickpeas to crock-pot.
7. Combine Stock and Curry Paste, then pour into crock-pot.
8. Cover with lid and cook on high heat for 4 & 1/2 hours, stirring every 1 & 1/2 hours.
9. Top with Coriander and serve with Naan Bread. |
Ingredients
1/3 Cup of Plain Flour
1.2 Kgs Diced Lamb
2 Tablespoons of Olive Oil
500g Kumara (Orange Sweet Potato), Peeled and cut into 3cm cubes
1 Large Brown Onion, cut into thin wedges
400g Can of Chickpeas, drained and rinsed
1 Cup of Chicken Stock
1/3 Cup Korma Curry Paste
2 Tablespoons of Coriander Leaves, finely chopped to serve |
