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- In a large bowl, combine the lamb, yoghurt, turmeric and salt. Stir together and place in the fridge for 30 minutes.
- Heat one tablespoon of olive oil in a large pan over a medium heat. Add the onion and cook for 4-5 minutes. Add the garlic, ginger and chilli and cook for 2-3 minutes longer until the onions are soft and golden brown.
- Place the marinated lamb in the bowl of a slow cooker and add the onion mixture, the remaining olive oil and the garam masala, chilli powder, coriander, fennel, passata and water. Season with salt and pepper.
- Stir to combine well, then cook on high for 3-4 hours or on low for 6-8 hours, until the lamb is very tender.Scatter with fresh coriander and serve with rice, a dollop of yoghurt and warm naan.
Per serving: 433kcals, 25.1g fat (5.7g saturated), 13.3g carbs (2.1g sugars), 38.3g protein, 2.1g fibre, 0.693g sodium
DinnerFreezer-friendlyLow sugarIndianDiabetic-friendlyCurryHigh-proteinFamily mealsCuisinesSlow cookerComfort foodMake it Healthy
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Salmon en croute