Slow cooked lamb curry

This is a cracking frugal recipe which you could adapt to what you have available.  It makes the most out of quite a small amount of lamb.

If your lamb is on the bone, cook it in the curry bones and all and take them out later (if you like) as this improves the flavour.

Slow cooked lamb curry - makes 3-4 portions (freezes well)

Ingredients

2 tsp Vegetable oil
2 Onions, one chopped, one grated
1 Fresh red chilli, deseeded (or leave the seeds in to make it hotter)
3 Cloves garlic, chopped,
2 tsp Sweet paprika
1 tsp Ground coriander
1 tsp Cumin seeds
2 tsp Turmeric
1/2 tsp Chilli flakes
1 tin or carton (400g, 14oz) Chopped tomatoes (or the equivalent in fresh tomatoes)
350g, 12oz Lamb steaks / leg of lamb
250g, 9oz Butternut squash (peeled weight)
1 Bay leaf
2 Green cardamoms
Few grinds black pepper
1 tin (120g, 4oz drained weight) chickpeas (garbanzo beans)
1/2 tsp salt
2 tsp garam masala

Coriander (cilantro) to serve

Method

Fry the onions in a tsp of vegetable oil until any liquid has evaporated and starting to brown.  Add the chilli, garlic, paprika, ground coriander, cumin, turmeric and chilli flakes.  Cook for a minute or two then add the tomatoes to make a thick paste.  Cook out for about 5 mins on a medium heat then put into a slow cooker.

Brown the lamb with the remaining oil (this adds flavour due to the Maillard reaction) then put into the slow cooker with the squash, bay leaf, the crushed seeds from the cardamom pods, pepper and about 150-200ml, 5-7 floz water.  Cook on high until bubbling them put onto the low setting for 5 hours or more or until the lamb is very tender.  Add more water if needed and thicken the gravy by crushing the squash on the side with a spoon.  This will make the sauce thickened and slightly sweeter.

Take out the lamb bones then add the drained chickpeas (garbanzo beans), salt and garam masala to the curry, allow the chickpeas to warm through then season and serve scattered with coriander (cilantro) if liked.