Advertisement

Ingredients

Method

  • STEP 1

    Heat 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 2

    Put 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 3

    Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.

  • STEP 4

    After 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.

Recipe from Good Food magazine, June 2018

Advertisement

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.28 ratings
Advertisement
Advertisement
Advertisement