Pulled Lamb Curry

Ingredients

1 tbsp vegetable oil
1 lamb shoulder weighing approx 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
1 cup (250ml) chicken stock water plus a stock cube or bouillon for gluten free is fine
14 oz can of chopped tomatoes
2 tbsp tomato puree/paste
2 tsp sugar
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

Directions

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 rice sprinkled with some coriander (cilantro).