Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender
Prep:20 mins
Serves 4
650g lamb shoulder, cut into large chunks2 tbsp rapeseed oil2 onions, roughly chopped5 garlic cloves, crushed5cm piece of ginger, grated2 tsp cumin2 tsp garam masala1 tsp cinnamon1 tsp chilli powder (mild or hot)1 green chilli, deseeded if you don’t like it hot, chopped1 tbsp tomato purée300g Greek yogurt1 small bunch coriander, chopped2 tbsp toasted flaked almondsrice, to serve
STEP 1Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.STEP 2Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.STEP 3Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.STEP 4After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don’t worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.
