The Ultimate Fast Slow Cooked Curry

1. Pre-heat the oven to 160°C/140°C fan/320°F/gas 2. In an oven proof dish, add 100g Shemin’s Curry Paste, pour in the stock and mix together. Then add in the onion, chopped tomatoes, lamb and salt and mix again.

2. Cook for 2½ – 3 hours. Check every hour, stir and add a little water if it is getting too dry. Check the seasoning before serving.

Tips:

1 – When you check on the lamb, skim off any fat that is layering at the top. Dip a spoon into the liquid just enough to allow the fat, but not the juices, to spill into the spoon.
2 – You can make this curry with any meat you like. Try it with chicken, beef or even pork belly. For chicken cook for 1½ hours.
3 – If you want a vegetarian / vegan version or to add vegetables, try this with ingredients like potatoes, carrots, kidney beans, chickpeas etc.. and you can use vegetable stock. Make sure the ingredients add up to 1kg in total, or less for a more intense flavour. For a vegetable curry cook for 1½ hours.
4 – This would also be delicious cooked in a slow cooker on high for 4 hours or on low for 6 hours.
5 – Serve with rice and Shemin’s Award Winning Indian Breads.