Ingredients
- 675g lean boneless lamb or mutton leg, cut into 2.5cm cubes
- 1 teaspoon fennel seeds, crushed
- 1 teaspoon cumin seeds, crushed
- 1 teaspoon cardamom pods, bruised
- 2 teaspoons curry powder
- 450ml good, hot lamb stock
- 1 x 400g can chopped tomatoes
- 100g red lentils
- Extra freshly chopped mint leaves, to garnish
Method
- Place the lamb or mutton in a large bowl, season with salt and pepper, Stir in the spices.
- Add the meat to the base of the slow cooker with the remaining ingredients. Turn a large slow cooker to high and cook for 4-6 hours or LOW for 8-10 hours, or according to your manufacturers' handbook.
- Garnish with extra mint leaves and serve with plenty of hot crusty bread.
Rate this recipe
Click the stars to rate this recipe to let other users know what you think