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Spicy Lamb Curry

Spicy Lamb Curry

1 tablespoon vegetable oil
2.5kg lamb forequarter chops, trimmed of fat
14-16 fresh curry leaves
2 teaspoons black mustard seeds
1 medium onion, roughly chopped
2 cloves garlic, crushed
2 tablespoons grated fresh ginger
2 tablespoons curry powder
1 tablespoon tandoori paste
1 tablespoon ground cumin
2 teaspoons garam masala
3 teaspoons chilli powder
2 tablespoons lemon juice
1/2 cup water
1 cup roughly chopped fresh coriander

1. Heat oil in a large fry pan, cook lamb in batches until brown. Place in slow cooker.
2. In remaining oil, fry mustard seeds and curry leaves until seeds begin to pop. Add onion and garlic and cook until onion is soft. Add dry spices and fry 1-2 minutes until spices are fragrant.
3. Add remaining ingredients, except coriander to slow cooker and cook on HIGH 3-4 hours or LOW 6-8 hours.
4. Season to taste and sprinkle with fresh coriander. Serve with steamed basmati rice.

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