Kerala Lamb Stew

Ingredients

• 1 lbs Lamb
• 14 oz Coconut Milk, Full Fat
• 4 tbsp Coconut Oil
• 4 tbsp Ginger Garlic Paste
• 1 medium Onion
• 4 Cloves
• 4 Bay Leaf, whole
• 2 1/2 cup Water
• 20 Curry Leaves
• 1 tsp Coriander Powder
• 2 Green Chile
• 1 tsp Chili Powder
• To Taste Salt and Pepper

Instructions

1. Cut lamb into bite sized pieces. In a bowl, toss the lamb, salt, pepper, coriander powder, chili powder and ginger garlic paste together. Make sure to coat the lamb well.
2. In a large skillet, heat the coconut oil. Brown the lamb on all sides.
3. Cut the onion into quarters. Add the onion, green chilie, cloves and bay leaves to the skillet and cook until onion is translucent.
4. Place all the ingredients from skillet into a crockpot. Add the water. Cover and cook on high for 4 hours.
5. After 4 hours add the coconut milk and curry leaves. Cook for another 20-30 minutes.
6. Note: Coriander leaves can be substituted for curry leaves Look for coriander leaves in the Indian section.