A unique taste that will float you off to the fragrant spice island of Bali. There, they would normally use pork and it would not be browned before cooking. This lamb version works well with the spices.

Ingredients

• 1 kilogram boneless lean lamb or hogget for casseroling
• 2 onions, peeled and diced
• 1 tablespoon minced garlic
• ¼ cup grated palm sugar
• 1x quantity of basa genep spice paste (see recipe on our website)
• 1½ cups water or light beef stock
• 3-4 bunches of fresh spinach

Method

1. Turn the slow cooker on to low to pre-warm while gathering and preparing the ingredients.
2. Cut the lamb into 3-cm chunks. Brown the lamb in batches in a dash of hot oil in a frying-pan.
3. Into the pre-warmed slow cooker put the lamb, onions, garlic, palm sugar, basa genep spice paste and water or stock. Stir to mix and cover with the lid.
4. Cook on low for 5-7 hours, or on high for 3-4 hours.
5. Remove the coarse stems from the spinach and rinse under cold water. Stir the leaves into the lamb. Cover and cook for a further 30 minutes on high, or until the spinach has wilted and the casserole is hot. Serve the lamb with rice or breads.

Cooks Tips

- In Bali, ½ teaspoon fish paste would be roasted and added to give it a very authentic flavour. If using, you need to wrap it in foil and toast in a frying-pan for about 1 miute as fish paste needs to be pre-cooked. If you like this pungent paste, add it at the beginning of cooking time. - Use brown or muscovado sugar in place of palm sugar.