Indian Slow Cooked Lamb

Season 13 of Australian Master Chef featured a strong Indian cooking presence, which inspired me to try cooking Indian dishes from scratch. I love the rich blend of herbs and spices typical of Indian cuisine, but I understand not everyone has the time or patience to use a long list of ingredients. So, I created this recipe with minimal ingredients that are readily available at the supermarket, but it’s still an Indian showstopper. Serves 8

This lamb dish is easier than you think, healthier than the takeaway you’re craving, and you can proudly say you made it from scratch!

Ingredients

Leg of Lamb (1.5 – 2kg)
One bag of peeled carrots, whole
One onion chopped
3 or 4 cups of vegetable stock
400g tin of chopped tomatoes
Two tablespoons of tomato paste
One tablespoon of olive oil
Three teaspoons of minced garlic
Two fresh hot chilies, uncut
Two teaspoons of fenugreek seeds
Two teaspoons of dried curry leaves
Three teaspoons of ground coriander
Two teaspoons of ground cumin

Method

Place the onion, garlic, chili, oil, and fenugreek into a large frying pan.
Heat and then add the lamb to brown on all sides.
Season with salt while cooking.
Place the peeled carrots in the bottom of the slow cooker.
Add the lamb and pan juices.
Add all the other ingredients to the slow cooker, use 3 cups of stock when set to low for 6 hours or 4 cups if set to low for 8 hours.