Post #2915055

Another small batch of butcher shop lamb curry is cooking up in the slow cooker, been goung about four hours on the low setting. I estimate it’s about ½ done. I added smoked paprika, turmeric, sumac, frozen green beans, frozen peas/vorn/carrots mix to the meat, spice, onion and capsicum combo. In the cooking process moisture has been released so I’ve added dried garden peas and pearl barley in the hope of absorbing some of that excess. My kitchen smells very aromatic righr now.