• PREP TIME: 20 mins
• COOK TIME: 4 hours
• TOTAL TIME: 4 hours 20 mins

Pulled Lamb Curry from Kitchen Sanctuary – full of flavour without the pepper. Perfect for the whole family, even the ones who don’t eat Gluten!

INGREDIENTS

• 1 tbsp. vegetable oil
• ½ lamb shoulder – knuckle end, weighing approx 1kg
• 1 large onion, peeled and chopped
• 4 cloves garlic, peeled and minced
• 1 large piece of ginger (about the size of your thumb), peeled and finely chopped
• 1 tsp salt
• 2 tbsp garam masala
• 2 tbsp curry powder
• 1 tsp paprika
• 1 tsp cinnamon
• 1 cup chicken stock (water plus a stock cube or bouillon for gluten free is fine)
• 2 tins (400ml/14oz each) of chopped tomatoes
• 2 tbsp tomato puree
• 2 tsp sugar
• 6 cardamom pods (sew them together with a piece of string so you can easily fish them out later)
• 120 ml (1/2 cup) cup double/heavy cream
• Handful of chopped coriander to serve

INSTRUCTIONS

1. Preheat your slow cooker to high.
2. Heat the oil in a large pan (or your slow cooker pot if it can be used on the hob), add in the lamb and sear until lightly browned on all sides (about 6-8 minutes). Add in the onion and cook for a further 5 minutes until the onions have softened.
3. Add in the garlic, ginger, salt, garam masala, curry powder, paprika and cinnamon. Stir and cook for 1-2 minutes. Add in the stock, tinned tomatoes, tomato puree, sugar and cardamom. Stir then pour into your slow cooker and cook for 4-5 hours on high or 6-8 hours on low.
4. At the end of the cooking time, spoon off any excess fat that has risen to the top. Remove the cardamon and discard. Remove the lamb and place on a chopping board. Shred the lamb with two forks and place the meat back in the slow cooker. Stir in the cream and allow to heat through.
5. Serve over rice sprinkled with some coriander