Tesco Food Officialさんのインスタグラム写真 - (Tesco Food OfficialInstagram)「Give the roast a rest... if you’re looking for some slow Sunday cooking with big, flavoursome rewards it’s all about this rich lamb curry recipe. Bubbling with spices, veggies and tender, fall-off-the-bone goodness. Ingredients 2 tbsp olive oil 2 x 300g packs diced lamb leg 2 onions, chopped 4 carrots, thickly sliced 3 garlic cloves, crushed 5cm piece ginger, grated 2 green chillies, deseeded, 1 finely chopped, 1 finely sliced 1 tbsp garam masala 1 tsp cinnamon 2 tsp ground cumin 15g fresh coriander, leaves picked and stalks finely chopped 400g tin chopped tomatoes 100ml lamb stock 400ml light coconut milk 125g spinach rice or naan, to serve (optional) Method 1. Heat 1 tbsp oil in a deep non-stick frying pan over a medium-high heat. Brown the lamb in batches (without overcrowding the pan) for 5-8 mins. Season and transfer to the slow cooker. 2. Add the remaining oil to the pan and cook the onions and carrots for 10 mins over a medium heat until softened. Add the garlic, ginger, chopped green chilli, spices and coriander stalks. Stir well and cook for a further 1 min until fragrant. Transfer everything to the slow cooker. 3. Add the chopped tomatoes and lamb stock to the slow cooker and stir to combine. Cook on a low heat for 6 hrs. 4. Stir through the coconut milk and cook for a further 30 mins. Add the spinach to wilt through 5 mins before serving. Scatter with sliced chilli and coriander leaves, and serve with rice or naan, if you like.」4月28日 21時00分