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Method
Make it happen
- 01
Use thoroughly thawed meat where applicable. Soften onion in oil for 4 minutes; stir in garlic and ginger for 1 minute.
- 02
Transfer the aromatics to the slow cooker and add the stock.
- 03
Add lamb, tomatoes, cumin and coriander, saving tinned chickpeas for later.
- 04
Cover and cook on LOW for 8 hours or HIGH for 5 hours, until the meat is very tender.
- 05
Add chickpeas in the final 60 minutes so they heat through.
- 06
Taste and adjust seasoning. Prepare rice separately and serve the curry piping hot.