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Partners
- 1kg - lean lamb
- 1 - brown onion, roughly chopped
- 3cm - piece ginger, roughly chopped
- 2 - garlic cloves, roughly chopped
- 1 - large green chilli, seeded and chopped
- 1Tbs - olive oil
- 1Tbs - ground coriander
- 1Tbs - ground cumin
- 1Tbs - garam masala
- 1Tbs - sweet paprika
- ½tsp - chilli powder
- 5 - green cardamom pods, lightly crushed
- 4 - cloves
- 2tsp - chicken stock powder
- 125ml - water
- 1c - plain yoghurt
- 1 can - crushed tomatoes
- 1Tbs - cornflour
- 1can - chickpeas, rinsed and drained well
- - salt and pepper
- 270g - baby spinach leaves
- - rice of your choice, to serve
1 Trim off all the fat from the lamb and discard. Cut the meat into large, bite-size pieces and refrigerate until needed.
2 Heat your slow cooker to high. Put the onion, ginger, garlic and chilli into the bowl of a food processor and process to a chunky paste.
3 Heat the oil in a frying pan over medium heat. Add the onion-chilli paste and cook for 8-10 minutes, until the liquid has evaporated and the paste looks dry. Stir in the spices, cardamom pods and cloves, then add the stock powder and water. Stir to incorporate any stuck-on bits, then remove from the heat.
4 Combine the yoghurt, tomatoes and cornflour in the bowl of the slow cooker – make sure the cornflour has dissolved. Tip in the contents of the frying pan, together with the lamb and chickpeas.
5 Season with salt and pepper, then give everything a good stir. Cover and cook for 3 hours.
6 Working quickly to avoid losing too much heat, give it a quick stir, then cover and cook for 1 hour, until the lamb is tender.
7 Stir through the spinach, cover and cook for a further 30 minutes, until the spinach has wilted. 8 Serve with rice.
