This is a fantastic one pot wonder curry which can be left in the slow cooker all day to enjoy later at night. So simple and easy – highly recommend making a day in advance for a deeper flavour!
Serves 4
Ingredients
600g lean diced lamb
1 tbsp. Cooking oil
2 tbsp. Mild curry powder
1 tbsp. Ground turmeric
1 x Onion, sliced
2 X Carrots, finely chopped
2 × 400g tins of chopped tomatoes
100g dried apricots, finely chopped
1 tbsp. Tomato puree
1 tsp Ground cinnamon
4 x Garlic cloves, crushed
5cm fresh ginger, grated
500ml chicken stock
1 tbsp. honey
1 x handful of fresh coriander - chopped
Salt and pepper
Flaked almonds, to garnish
Method
Preheat the oven to Gas 2/150c/130c fan OR slow cooker
To begin mix the lamb all over with the oil, curry powder and turmeric - doing this a day in advance will dramatically increase the flavour.
Heat a non-stick frying pan over a high heat on the hob, then place the lamb and onion in the pan and sear on all sides for 1-2 minutes until just browned all over.
Place the lamb with all the remaining ingredients in the slow cooker or the oven, stir and season to taste and cook on low for 4-5 hours.
Garnish with coriander, mint and flaked almonds before serving with rice.
Gary Townsend is head chef at One Devonshire Gardens by Hotel du Vin, Glasgow. See www.hotelduvin.com or phone 0141 378 0385 to book.
Twitter @Chefgtownsend
Instagram- @chef.g.townsend
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