SLOW COOKER LAMB ROGAN JOSH

Ingredients

• 1 tablespoon Butter
• 350 g (12.5 oz) Lamb fillet – cut into chunks
• 2 Garlic clove – crushed
• 6 Shallots – diced
• 1 tablespoon Fresh ginger – finely grated
• 1 teaspoon Ground coriander
• 0.5 teaspoon Ground turmeric
• 1 teaspoon Garam masala
• 1 teaspoon ground cumin
• 0.5 teaspoon Chilli powder – (more if you like it spicy)
• 150 ml (0.66 cups) Vegetable stock
• 200 g (1.33 cups) Chopped tomatoes – canned
• 125 g (4 cups) Spinach
• 3 tablespoon 0% Greek yogurt

Instructions

• Heat 1 tablespoon Butter in a pan and then add 350 g Lamb fillet. Gently cook for a couple of minutes, until browned.
• Put 6 Shallots, 2 Garlic clove and 1 tablespoon Fresh ginger into the pan with the lamb and gently cook for 3 minutes.
• Add 1 teaspoon Ground coriander, 0.5 teaspoon Ground turmeric, 1 teaspoon Garam masala, 1 teaspoon ground cumin and 0.5 teaspoon Chilli powder Stir and cook for one minute.
• Add 150 ml Vegetable stock and 200 g Chopped tomatoes and cook for 2 minutes.
• Pour the lamb mixture into the slow cooker, put the lid on and cook on low for 8 hours or high for 4 hours. 10 minutes before it is finished, stir through 125 g Spinach and replace the lid. Before serving, stir in 3 tablespoon 0% Greek yogurt.
• Serve with rice.