EASY LAMB PASANDA

Ingredients

Curry Paste

• 2 large tomatoes roughly chopped
• 1 onion , peeled and roughly chopped
• 3 tbsp ground almonds (or almond flour)
• 3 garlic cloves , peeled
• 1 tbsp tomato paste
• Small piece fresh ginger , peeled and roughly chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 2 tsp garam masala or mild curry powder
• ½ tsp mild chilli powder , increase if you like it spicy
• ½ tsp ground turmeric
• 1 tsp salt
• ½ tsp ground black pepper
• ½ tsp brown sugar or Sukrin Gold

For the curry

• 2 tbsp ghee hob version only
• 480 ml hot chicken stock hob version only
• 900 g (2 pounds) diced lamb or beef
• 240 ml (1 cup) full fat yogurt (optional / see notes)
• 60 ml (¼ cup) cream single or double

To serve

• 3 tbsp toasted almond flakes
• 2 tbsp freshly chopped coriander (cilantro)
• 1 red chilli thinly sliced, optional
• Thinly sliced red onion optional

Instructions

In a slow cooker

1. Put all the ingredients for the curry base in a mini food chopper or a food processor and blitz until you have a thick paste and all the ingredients are blended.
2. Add this to your slow cooker then stir in the meat until it’s coated. Cook on LOW setting for eight hours or the HIGH setting for four.
3. Stir in the cream and yogurt and check the seasoning, adding salt and pepper as needed.
4. Serve over rice or cauliflower rice, garnished with flaked toasted almonds and coriander.

On the hob

1. Make the curry base in a food processor.
2. Heat some the ghee oil in a large pan and brown the meat for a few minutes over high heat.
3. Stir in the curry paste and stock and bring to a simmer. Cover the pan and cook over low heat until the meat is tender.
4. Stir in the cream and yogurt and heat through before serving.