INGREDIENTS SERVES 4 PER PORTION 285 kcal 4.2 g Carbs 19.6 g Fat 23.9 g Protein
Pack of 4 lamb leg steaks
1 tsp brown mustard seeds
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp ground fenugreek
1 tsp peanut oil
50 g sachet dried, creamed coconut
200 ml hot water
salt to season
2 tsp cornflour
Heat a non stick frying pan and add the mustard seeds,cumin seeds and fennel seeds. Toast them until they start to pop and smoke very slightly. Remove from the heat and grind them in a pestle and mortar.
Add the peanut oil to make a paste. Rub this on both sides of each lamb steak. Add the lamb to the slow cooker and sprinkle with a little salt. Add a 50 g sachet of dried coconut cream and 200 ml hot water.
(From the kettle).
Cook on high for four hours. Half an hour before the end of cooking mix the cornflour with a little cold water and add to the slow cooker, giving it a stir. Replace the lid and finish cooking. Serve with rice and a salad !
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