Slow Cooker Lamb Stew with Garam Masala
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| Ingredients | Quantities |
|---|---|
| Leg of lamb trimmed and diced into 1 inch pieces | 1700 g |
| Thai Kitchen Coconut Milk | 1 can |
| Diced tomato | 1 can |
| Vegetable stock | 2 cups |
| Corn starch | 2 tsp |
| Vegetable oil | 1 tbsp |
| Spanish onion, chopped | 1 cup |
| Club House Garam Masala | 3 tbsp |
| Club House Sea Salt, French Mediterranean | 2 tsp |
| Club House Ginger, Ground | 1 tsp |
| Fresh garlic, minced | 2 tsp |
| Club House Turmeric, Ground | 1/2 tsp |
| Club House Pepper, Black Cracked | 1/2 tsp |
Instructions
1. Season meat with Club House Sea Salt and Club House Cracked Black Pepper. 2. Heat oil and sear meat until golden brown on all sides. Place in the ceramic insert. 3. In the same pan sauté onions, and minced garlic for 2 to 3 minutes. 4. Add the remaining seasonings to the onions and sauté for another minute. Add can of tomatoes. 5. In the ceramic insert,combine sautéed meat, tomatoes, coconut milk. 6. Make a slurry with the corn starch and vegetable stock, add to the meat. 7. Stir all the ingredients together, cover with lid and place on slow cooker set on high for about 3 hours.
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