Slow cooked Goan Green Lamb and Sweet Potato

Ingredients

1 large onion diced
2 tablespoons cooking oil
1 kg lamb shoulder diced
1 piece sweet potato diced
I jar Goan Green Curry
1/2 cup coconut milk
1/2 cup fresh chopped coriander
1-2 green chilies de-seeded
Salt to taste

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Method

Fry onions in oil until brown
Add lamb and fry on medium high heat until sealed through stirring often
Fold through 1 jar Goan Green Curry
Add coconut milk, green chilli and water to just barely cover
Transfer to slow cooker and set to cook
Halfway through cooking time add sweet potato
When tender and cooked through add salt to taste, coriander to garnis

Serving Suggestion

Serving Suggestions

Enjoy with boiled basmati rice and Goan Cuisine Cucumber Achar

Excellent for:

Meat: Chuck steak, brisket, lamb forequarter chops, half and half pork belly and shoulder, half and half pork soft bone and pork shoulder, boneless rolled leg of lamb.
Poultry: Chicken thigh bone in skin off, chicken thigh boneless skinless, whole chicken cut into pieces, duck Maryland pieces.
Seafood: Prawns, mackerel/salmon cutlets, snapper/barramundi/whiting fillets, squid, crabs, mussels/pipis.
Vegetable: Eggplant, zucchini, mushrooms, cabbage, carrot, corn wedges, cauliflower, green beans, peas, potato and sweet potato
Lentils: Green, Red, Yellow, Split peas.
Legumes: Chic Peas, Black-eyed beans, kidney beans, butter beans.
Tofu/Tempeh

Cooking time guidelines – if the standard cooking time is:

15-30 mins, cook it for 1-2 hours on High or 4-6 hours on Low
30 mins – 1 hour, cook it for 2-3 hours on High or 5-7 hours on Low
1-2 hours, cook it for 3-4 hours on High or 6-8 hours on Low
2-4 hours, cook it for 4-6 hours on High or 8-12 hours on Low

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