Slow cooked Panaeng Lamb

Ingredients

• 1.5 to 2kg lamb shoulder or leg
• 1 jar Panaeng Curry Paste
• 1 tin Bamboo shoot slices, drain & rinse
• 1 long eggplant, sliced
• 1 400ml can coconut cream
• 1 tsp fish sauce
• 2 tsp palm sugar
• 1/2 cup water
• 2 kaffir lime leaves, sliced, leave some for serving

Method

1. Sear lamb in pan both sides, place in slow cooker
2. Fry curry paste med-high in same pan until fragrant. Turn heat off, add coconut cream, fish sauce, water & palm sugar. Pour over lamb.
3. Cook for approximately 4 hours on high or 6 hours on low in slow cooker.
4. Remove lamb & slice into cubes or pull apart with fork. Add back to slow cooker with Eggplant, Bamboo shoots & Kaffir Lime leaves for half an hour.Serve with steamed rice & Kaffir Lime leaves.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE PANAENG