Lamb Korma (slow cooker)

Lamb Korma (slow cooker)
700g boneless lamb, roughly diced, all visible fat removed
1 tbsp ground coriander
1 tsp chilli powder
1 tsp ground turmeric
1 tsp ground cinnamon
6 green cardamoms, crushed
2 cloves garlic, finely chopped
2 medium onions, chopped
1 tsp fresh ginger, finely chopped
125 ml boiling water
1 chicken stock cube
Salt and freshly ground black pepper
1 tin chopped tomatoes
2 tbsp coriander, chopped
Fat free creme fraiche & Basmati rice to serve.

Put the slow cooker on Low setting.

Add the dried spices first so they can start to release their flavour. 

Add the garlic, onions and ginger  mixing well in the spices.

Next add the lamb, water and stock cube, tomatoes, season with salt and pepper. Cover with the lid and cook for 6+ hours on Low or 3-4 hours on High.

Once cooked, stir well and stir through the coriander. If the sauce is too thin for your liking, remove the lid and cook for a few minutes on High to thicken.

Serve with Basmati rice, creme fraiche and veg of your choosing.