Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
Prep:10 mins
Serves 2
1 large onion, halved and sliced3 tbsp Madras curry paste400g can chopped tomatoes2 tsp vegetable bouillon powder25g red lentils210g can chickpeas (don’t drain)1 tbsp grated ginger1 tsp cumin seeds1 cinnamon stick75g curly kale2 lean lamb steaks, fat removed, diced (about 240g)cooked brown rice, to serve
STEP 1Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.STEP 2The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
