Slow Cooker Lamb Curry

Ingredients

• 1kg Boneless lamb shoulder, fully thawed, trimmed and cut into 3–4cm cubes
• 2 Onions, sliced
• 3 cloves Garlic, crushed
• 1 tbsp Fresh ginger, grated
• 2 tbsp Curry powder, medium
• 1 tsp Garam masala
• 2 tbsp Tomato paste
• 400g can Crushed tomatoes
• ½ cup (125ml) Chicken stock
• ½ cup (125g) Natural yoghurt
• 1 tsp Salt
• Cooked rice, to serve

You’ll need: Slow cooker

Method

1. 1

   Put the onions, garlic, ginger, curry powder, garam masala and tomato paste in the slow cooker and stir to combine. Add the lamb, tomatoes, stock and salt and stir well.

2. 2

   Cover and cook on low for 8 hours or on high for 5 hours, until the lamb is very tender and falls apart easily.

3. 3

   Skim the fat from the surface with a spoon. If the sauce is thin, leave the lid off on high for 15–20 minutes.

4. 4

   Stir in the yoghurt, cover and heat on low for 10 minutes, without boiling, until hot through.

5. 5

   Taste, adjust the salt and serve with rice.