Slow Cooker Lamb Curry
Ingredients
2 lean lamb steaks
1 large onion
400g can chopped tomatoes
3tbsp Madras curry paste
210g can chickpeas, don’t drain
75g curly kale
25g red lentils
2tsp vegetable bouillon powder
1tsp cumin seeds
1 tbsp grated ginger
1 cinnamon stick
Cooked brown rice, to serve
Method
- Place all the ingredients into the slow cooker pot with 1/3 of a can of water and stir well. Cover and chill in the fridge overnight.
- Stir again the next day and cook on low for 6 hours until everything is tender.
- Serve with brown rice.