Ingredients

The following ingredients have 4 Servings
  • 1 tbsp oil
  • 1 onion (diced)
  • 1 tbsp ginger paste (Or use freshly grated ginger)
  • 1 tbsp garlic paste
  • 1 chilli pepper (diced)
  • 1 tsp turmeric
  • 2 tsp cumin
  • 2 tsp ground coriander
  • 2 tsp garam masala
  • 6 finger chillies (whole but pricked a couple of times, use more of less depending on how hot you want the dish to be)
  • 400 g lamb shoulder (diced)
  • 400 g tinned chopped tomatoes
  • 1 tbsp oil
  • 1 onion (cut into chunky slices)
  • 1 red or green pepper (cut into slices)
  • 2 tomatoes (cut into chunky wedges)
  • 1½ tsp garam masala

Instruction

  • Switch the Crock-Pot® Express Multi-Cooker to the SAUTÉ function and set the timer for 10 minutes. Heat the oil and then add the onions, garlic, ginger and diced chilli pepper. Cook for about 5 minutes until soft.
  • Stir the spices into the sautéed vegetables along with the finger chillies
  • Add the lamb and cook until browned on all sides.
  • Add a tin of chopped tomatoes and set it to the SLOW COOK function on the Low heat setting for 8 hours or High for 4 hours.
  • Heat the oil for the stir fry in a frying pan.
  • Cook the vegetables over a high heat, stirring. Stir in the garam masala.
  • Stir the stir fried vegetables into the lamb curry.
  • Serve immediately with rice and naan breads.