This lamb dish gets its kick from a fiery Scotch bonnet pepper. They're one of the hottest peppers you'll find in grocery stores, so reduce the amount used if you don't like your curry overly spicy. Serve with roti or rice, and garnish with fresh thyme leaves, if you like.
- Prep time 15 minutes
- Total time 8 hours & 30 minutes
- Portion size 8 servings
Ingredients
Method
In slow cooker, combine lamb, coconut milk, onion, tomato paste, Scotch bonnet pepper, curry powder, dried thyme, ginger, soy sauce, garlic, allspice and salt. Cover and cook on low until lamb is tender, 8 to 9 hours.Skim any fat from surface. Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with fresh thyme (if using).
Nutritional facts per serving: about
- Fibre 2 g
- Sodium 328 mg
- Sugars 2 g
- Protein 27 g
- Calories 401.0
- Total fat 17 g
- Potassium 649 mg
- Cholesterol 84 mg
- Saturated fat 12 g
- Total carbohydrate 9 g
%RDI
- Iron 37.0
- Folate 20.0
- Calcium 6.0
- Vitamin A 2.0
- Vitamin C 7.0
