DINNER Slow cooked lamb curry Votes: 396 Rating: 3.93 You: 4 Rate this recipe! This curry may be Gluten Free but is definitely not lacking on flavour! Categories Curry Week Date Night Dinners Gluten Free Meals & Courses, Special Diets 25Mins Prep Time 240Mins Cook Time BeginnerSkill Level Save this recipe people Ingredients 2 Cardamom Pods crushed 1 tsp Chilli Powder 1 tsp Cinnamon Ground 1 tsp Coriander Ground 2 tbsp Yogurt Natural 1 small Chillies very thinly sliced 900 g Lamb Diced 1 tbsp Fresh Coriander roughly torn 2 inch Fresh Ginger cut into thin batons 2 cloves garlic finely diced 2 tbsp olive oil 1 large Onion finely sliced 2 Tomatoes chopped 1 tsp Turmeric Share this recipe Cooking Instructions Place the lamb into a large bowl and drizzle with a little oil. In a separate bowl add all the spices and chilli then add the lamb to the spices. The oil will help the spices to adhere to the meat. Leave for 20 minutes and then fry off the lamb in batches on a large frying pan until all of the meat has been browned evenly. Preheat the oven to 160°C. Transfer the meat to a large casserole dish or slow cooker. Next, in the same pan, fry off the onions and garlic and stir frequently until softened and well browned. Add the chopped tomatoes and a cup of water. Pour into the meat mixture and just add enough water to reach the surface of the meat. If using a casserole dish, place the lid on top and place in the preheated oven for 3 – 4 hours or until the meat is tender. To finish, add a spoonful of yogurt and some fresh coriander to serve. Check the seasoning and serve with some basmati rice.