Lamb & Prune Curry

(Serves 4-6)

Ingredients:

         1 ½ lb (680g) lamb shoulder (diced)
         4 oz (125g) pitted prunes
         1 chopped onion
         2 tsp brown cane sugar
         1 garlic clove (fine chopped)
         3/4 pint (0.35 ltr) lamb stock
         2 hot chilli’s (chopped)
         2 tsp curry powder
         1 tsp garam masala
         2 tsp ginger
         1 tsp crushed coriander seeds
         2 tsp cumin
         1 table spoon cooking oil
         Salt & crushed black pepper to taste

 

Preparation:

Put the diced lamb in a hot saucepan with the oil and some seasoning ,and turn until browned all over. This may have to be done using half of the lamb at a time. Add the browned lamb to the slow cooker.

Fry the onion and garlic for 2-3 minutes, then add the rest of the spices along with the stock. Bring to the boil and simmer for 2-3 minutes.

Add  to the slow cooker, mixing thoroughly; then add the prunes.

Cook on ‘low’ for 6-8 hours; taste and add seasoning if needed.

 

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