Sam – Slow Cooker Curry

Thanks Sam for the interest in the slow cooker curry, Paul’s given me his recipe :). Recipe gives two decent plates of food.

INGREDIENTS

• 1 x onion – chopped
• 0.5 bulb of garlic – chopped
• 3 x frozen lamb chops – defrosted and diced (about 300g of any meat – as slow cooking, cheap cut will be fine – we just used what we had)
• 6 x small mushrooms
• 100g curry paste from a jar (a decent tang – not mouth burning)
• 1 x tin chopped toms
• 1 x tablespoon oil

• 120g basmati rice cooked to instruction – usually about 10 mins and drain (Paul likes basmati rice, I like brown rice – healthier than basmati – both will work fine for this)
• 1 x tablespoon oil
• 2 x eggs
• soy sauce

RECIPE

• heat oil in pan – medium heat
• add onion and garlic – 2 minutes
• stir in curry sauce – 2 minutes
• add lamb and mushrooms and stir till meat browned
• add all from pan and chopped tomatoes to slow cooker
• slow cook on high heat for 4 hours

Rice can be cooked and stored ahead of time (airtight container in fridge) If not cooked ahead, start this bit about 15 mins before end of slow cooker time

• Cook rice as per instruction
• drain rice
• heat oil in pan
• add eggs and stir to start scrambling
• add soy sauce as eggs thicken
• add rice and mix well

Serve and enjoy