Slow Cooker Lamb Stew with Garam Masala


*This recipe was created for 18 servings. To adjust the serving quantity, enter a new yield (18 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
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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