Kiwi lamb curry

This curry is a rock star and by using sensational Kiwi lamb it makes it even better hence it’s name! It’s also so insanely easy to prepare, you get all the flavour bits together, then pop it all in the slowcooker and forget about it until it's ready.

Ingredients

2 Tbsp	Extra virgin olive oil
700 g	Lamb shoulder, cut in bite-size chunks (Main)
2 medium	Onions, chopped
4 cloves	Garlic, chopped
½ tsp	Cinnamon
1 ½ tsp	Garam masala (Main)
1 ½ tsp	Cumin
½ tsp	Chilli powder
3 Tbsp	Tomato paste
6 cm	Fresh ginger, peeled, grated (retain juice)
3 cups	Lamb stock (Main)
1 tsp	Salt
½ cup	Peanuts
200 ml	Greek yoghurt
1 bunch	Fresh coriander, to garnish

Directions

1. Heat oil in a large frying pan until hot then sear lamb pieces in batches until browned. Remove and set aside in bowl of slow cooker (or casserole dish).
2. Lower heat to medium-high then add onion and garlic to pan and sauté for 5-6 minutes, or until translucent and soft. Add cinnamon, garam masala, cumin and chilli powder and cook 3 minutes whilst stirring with a wooden spoon. Add tomato paste, ginger, stock, salt and peanuts, then mix to combine.
3. Stir spice mixture into lamb then add everything into a slow cooker and cook on medium for 6 hours. If using a casserole dish, cook in pre-heated oven at 175°C for 3 hours.
4. Chop half the coriander and fold into the yoghurt.
5. Serve curry with Killer Yellow Rice and mixing the remaining chopped coriander into the rice.

Simon reccommends pairing it with...

• Killer yellow rice