Ingredients

The following ingredients have 4 Servings
  • 1 tbsp vegetable oil
  • 1 lamb shoulder (weighing approx 1.5kg (3 1/3 pounds))
  • 1 large onion (peeled and chopped)
  • 4 cloves garlic (peeled and minced)
  • 2 tsp minced ginger
  • 1 tsp salt
  • 2 tbsp garam masala
  • 2 tbsp curry powder
  • 1 tsp paprika
  • 1 tsp cinnamon
  • 250 ml (1 cup) chicken stock (water plus a stock cube or bouillon for gluten free is fine)
  • 400 ml tin (14 oz) of chopped tomatoes
  • 2 tbsp tomato puree/paste
  • 2 tsp sugar
  • 400 ml (14 oz) coconut milk
  • 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
  • 3 tbsp cornflour(cornstarch) mixed with 6 tbsp cold water
  • Handful of chopped coriander (cilantro) to serve
  • Boiled rice ( to serve)

Instruction

  • Preheat your slow cooker to high.
  • Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes).
  • Add in the onion and cook for a further 5 minutes until the onions have softened.
  • Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes.
  • Add in the stock, tinned tomatoes, tomato puree, sugar, coconut milk and cardamom pods.
  • Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
  • At the end of the cooking time, remove the lamb and place on a chopping board.
  • Spoon off some of the excess fat that has risen to the top (it's a good idea to leave a bit, as it enhances the flavour of the curry). Remove the cardamon and discard.
  • If want to thicken the sauce a little, slowly pour in the cornstarch and water mixture whilst stirring - until the sauce is thick enough.
  • Shred the lamb with two forks and place the meat back in the slow cooker. Give it a stir to cover in the sauce.
  • Serve over boiled rice sprinkled with some coriander (cilantro)