Slow Cooker Bread Greek Yoghurt
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Heat the oil in a large non-stick frying pan over high heat. Season the lamb then add to the pan. Cook, turning often, for 10 minutes or until browned. Transfer to a slow cooker.
Add the onion and capsicum to the pan then reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until slightly softened. Add the garlic, ginger and chilli. Cook, stirring, for 1 minute or until aromatic. Add the cumin, coriander and paprika. Stir to coat. Add the passata, tomato paste, bay leaves, stock powder and 375ml (11 u20442 cups) water. Stir to combine. Pour into the slow cooker. Season. Cover and cook on High for 5 hours or until the lamb is very tender and falling off the bone.
Place rice on serving plates. Top each with a shank and some of the jalfrezi sauce. Add a dollop of yoghurt and sprinkle with mint leaves. Serve with roti bread.
18.20 gm olive oil
4 large French-trimmed lamb shanks
1 brown onion, thinly sliced
1 red capsicum, deseeded, thickly sliced
1 green capsicum, deseeded, thickly sliced
4 garlic cloves, thinly sliced
30.00 ml finely chopped fresh ginger
1 long fresh green chilli, deseeded, finely chopped
20.00 ml cumin seeds, lightly crushed
20.00 ml ground coriander
2.50 gm smoked paprika
250ml (1 cup) passata
70g (1/4 cup) tomato paste
3 fresh or dried bay leaves
2 tsp Chicken Stock Powder
Steamed basmati rice, to serve
Greek-style yoghurt, to serve
Fresh mint leaves, to serve
Warmed roti bread, to serve
46.4 grams fat
18.2 grams saturated fat
15.4 grams carbohydrates
6.4 grams sugar
59.2 grams protein
201 milligrams cholesterol
453.4 milligrams sodium
Lamb, slow cook, ginger, bay leaves, garlic, slow cooked, slow cooker, indian, dinner, comfort food, winter, spicy, easy
A deliciously spicy Indian curry thats best served with roti to mop up all of the thick rich sauce.