Slow Cooker Coconut Chicken Curry

Directions for: Qabili Palaw

Ingredients

4 Tbsp butter

2 Tbsp oil

2 cup lamb shoulder, diced 1-inch thick

1 cup onions, chopped

6 cup chicken stock

3 cup brown basmati rice

cup raisins

cup almonds, slivered

1 cup carrots, julienned

fresh coriander to garnish

Directions

1. Preheat a large stock pot, adding half of the butter and half of the oil.

2. Immediately add the lamb and sear until golden. Add the onions and cook until translucent before adding 2 cups of stock. Cover with a lid and cook, simmering gently for about 40 minutes or until the lamb is done.

3. Remove the lid and add the basmati and the rest of the stock to about one inch over the rice, cover with a damp cloth and a tight fitting lid and simmer until cooked. Gently fluff the rice once it is done and allow sitting undisturbed for a further 10 minutes.

4. Preheat a skillet, add the remaining butter and oil, then add the raisins, almond and carrots. Saut until the almonds are toasted and the carrots have softened, then pour onto the rice. Top with lots of fresh coriander.

See more: Middle Eastern, Rice/Grain, Nuts, Chicken, Lamb, Vegetables, Herbs, Main, Dinner