Ingredients
- tbsps olive oil
- 1 tbsp ground coriander
- 1/2 tsp hot chilli powder
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 6 green cardamoms, crushed
- 2 garlic cloves, finely chopped
- 2 medium onions, chopped
- 1 tbsp finely chopped fresh ginger
- 700g roughly diced lamb, most fat removed
- 125ml boiling water
- 1 x 10g gluten-free chicken stock cube
- Salt and freshly ground black pepper
- 6 tbsps double cream
- 2 tomatoes, roughly chopped
- 2 tbsps fresh coriander, chopped
- Steamed basmati rice, to serve
Method
- Place the slow cooker pot or deep flameproof casserole on the stove, add the oil and warm gently.
- Add the spices and cook gently for 2-3 minutes, to release their flavour, but do not burn.
- Add the garlic, onions and ginger and cook over a low heat for 3-4 minutes to coat well in the spices and oil.
- Next add the lamb, water and crumbled stock cube, season well with salt and pepper, then place in the preheated slow cooker cradle set to low.
- Cover and cook for 4-6 hours over a low heat (or in the oven for 4 hours at 180c if using a casserole dish)
- Once cooked, the meat will be very tender. Skim off any surplus oil, stir well, then add the cream, tomatoes and coriander.
- Check the seasoning and serve with steamed basmati rice.