Average Rating  ? No. of Servings   6 Approximate Cost   $120.89 Comments: If making in large quantities, do not increase the amount of chilli to scale- better to keep to original quantity and supply spicy condiments so people can increase the amount of heat if they wish.   Ingredients: 2.00 tbsp   ginger crushed   2.00 tbsp   garlic (crushed)   1.00 tsp   turmeric    0.75 tsp crushed   peppercorns   60.00 ml   unsweetened yoghurt   1.00 kg diced boneless   lamb   3.00   brown onion (ea)   1.00 tsp   chilli (minced)   0.50   coriander (fresh bunch)   3.00   cardamon (pod)   3.00   cloves whole   1.00   cinnamon quills   1.00 tbsp   cumin seeds   1.00 tbsp whole seeds   coriander   2.00 tsp   paprika   2.00 tbsp   vegetable oil   1.00   tomatoes diced (canned)   30.00 g   mint (fresh bunch)   1.00 tsp   chilli powder

Directions: On the day before or at least 2 hours before cooking combine ginger, garlic, pepper, and yoghurt in large bowl and add the lamb cubes. Marinade for at least 2 hours. On cooking day: 1. Preheat slow cooker on High. 2. place roughly chopped onions, red peppers,(if using) coriander stalks (save leaves for garnishing) and chili paste in food processor and blend to a paste. 3. Toast cardamon seeds (crush pods and scrape out seeds), and whole cloves, cumin, coriander and cinnamon quill in a dry frying pan over medium heat until fragrant. Add paprika and chili powder. Then grind in spice grinder or mortar and pestle. 4. Heat oil in same pan and gently fry spices for 1 minute. Add onion paste and cook 10 minutes or until oil begins to separate out from the mixture. Add tinned tomatoes and 1/2 cup of water. Mix well then place into slow cooker. 5. Add lamb. Stir well then cook on LOW for 8 hours or until meat is tender. 6. Taste and adjust seasoning if required. Serve garnished with chopped coriander and mint leaves.