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Categories:Viewed: 40 - Published at: 8 years ago
Ingredients
- 2 tablespoons clarified butter or 2 tablespoons vegetable oil
- 1 lb tiny new potatoes, about 10 new potatoes (see Tip)
- 2 onions, finely chopped
- 1 garlic clove, minced
- 1 teaspoon curry powder, preferably madras
- 1/2 teaspoon salt
- 1/2 teaspoon cracked black peppercorns
- 1/2 1/2 cup vegetable stock or 1/2 cup chicken stock
- 2 tablespoons lemon juice
- 1/4 cup finely chopped cilantro
Method
- In a skillet, heat butter or oil over medium-high heat.
- Add potatoes and cook just until they begin to brown.
- Transfer to slow cooker stoneware.
- Reduce heat to medium.
- Add onions and cook, stirring, until softened.
- Add garlic, curry powder, salt and pepper.
- Stir and cook for 1 minute.
- Add water or stock, bring to a boil and pour over potatoes.
- Cover and cook on Low for 8 to 10 hours or on High for 4 to 5 hours, until potatoes are tender.
- Stir in lemon juice and garnish with cilantro.
- TIP: Leave the skins on potatoes, scrub thoroughly and dry on paper towels.
- Cut in half any that are larger than 1 inch in diameter.
- The 150 Best Slow Cooker recipes.
