Directions

1. Dice the lamb, place in a bowl and sprinkle with salt

2. Heat the ghee over a medium heat in a large sauce pan or wok with lid.

3. Add the diced lamb and brown for 2 - 3 minutes.

4. Add the shallots and saute over a low to medium heat until soft and translucent.

5. Add the garlic and ginger, combine and cook for 1 - 2 minutes.

6. Add all of the spices - Garam Masala, Ground Coriander, Cayenne (avoid if you want a mild dish) Turmeric and Nutmeg.

7. Fully combine the spices with the meat and then add the chopped tomatoes.

8. The combination of spices will create a thick sauce, add a little water 100 - 200ml water and then cover the dish and cook on a low heat for 15 - 20 minutes (depending on the cut of lamb used this may need to be up to 60 minutes) 

9. Remove cover and check the consistency of the sauce. For a thicker sauce increase the heat and allow to cook for 10 - 15 minutes

10. For extra heat add 1/2 - 1 tsp Chilli Flakes and for the finishing touch top with chopped Coriander. 

Slow Cooker Instructions

1. Follow points 1 - 6, then transfer the browned meat and spices to your slow cooker.

2. Add the chopped tomatoes and combine.

3. Set the slow cooker to either high / 4hrs or Low 8 hrs and cover with the lid 10. At the end of the cook time, remove lid and check the consistency. Add a little water if needed to loosen the sauce.

4. Sprinkle with a few chilli flakes and chopped coriander and serve.