25 g (1 oz) butter
750 g lamb fillet, sliced
2 onions, chopped
3 garlic cloves, finely chopped
2.5 cm (1 inch) piece of fresh root ginger, peeled and finely chopped
1 teaspoon ground turmeric
2 teaspoons ground coriander
2 teaspoons cumin seeds, roughly crushed
2 teaspoons garam masala
2 teaspoon crushed dried red chillies
2 tablespoons plain flour
400 g (13 oz) can chopped tomatoes
300 ml (1/2 pint) lamb stock
4 tablespoons double cream
small bunch of coriander. leaves torn
shredded red onion


1.Preheat the slow cooker if necessary. Heat the butter in a frying pan, add the lamb a few pieces at a time until all the meat is in the pan, then fry, stirring, over a high heat until browned.
2.Lift out of the pan with a slotted spoon and add to the slow cooker pot. Add the onions to the pan and fry, stirring, for 5 minutes or until softened and just beginning to turn golden.
3.Stir in the garlic, ginger, spices and chillies and cook for 1 minute. Mix in the flour, then add the tomatoes and stock. Bring to the boil, stirring.
4.Pour the tomato mixture over the lamb, cover with the lid and cook on low for 8-10 hours or until the lamb is tender.
5.Stir in the cream, garnish with coriander leaves and serve with Pilau Rice and naan bread, if liked.
6.FOR PILAU RICE TO ACCOMPANY THE CURRY, rinse 225 g (72 oz) basmati rice in a sieve several times, drain, then soak in cold water for 15 minutes.
7.Heat 15 g (2 oz) butter in a saucepan, add 1 finely chopped onion and fry for 3 minutes. Add 5 lightly crushed cardamom pods, 5 cloves, 2 cinnamon stick, 2 teaspoon ground turmeric and 2 teaspoon salt.
8.Cook for 1 minute. Drain the rice, add to the pan and cook for 1 minute. Pour in 475 ml (16 fl oz) boiling water, bring back to the boil, cover tightly and simmer gently for 10 minutes.
9.Turn off the heat but do not remove the lid. Leave to stand for 8-10 minutes. Fluff up with a fork and serve.

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