- 650g lamb shoulder, cut into large chunks
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 2 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 onions, roughly chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 5 garlic cloves, crushed
- 5cm piece of ginger, grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 tsp cumin
An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…
- 2 tsp garam masala
Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…
- 1 tsp cinnamon
A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…
- 1 tsp chilli powder (mild or hot)
- 1 green chilli, deseeded if you don’t like it hot, chopped
Part of the capsicum family, chillies come in scores of varieties and colours (from green…
- 1 tbsp tomato purée
- 300g Greek yogurt
- 1 small bunch coriander, chopped
- 2 tbsp toasted flaked almonds
- rice, to serve
Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…
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.
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.
Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.
After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further 1½ to 2 hrs on low. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.