Slow Cooker Lamb Curry

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

1. 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.
2. Stir again the next day and cook on low for 6 hours until everything is tender.
3. Serve with brown rice.