WARMING WINTER CURRIES

SLOW-COOKED TIKKA MASALA LAMB

Traditionally the meat for tikka masala is marinated in yoghurt to ensure it is tender and juicy. The meat is then grilled over the coals or prepared like a stew. In our version, we cook the curry in a slow cooker – easy and delicious.

SERVES 6 PREPARATION: 10 MIN MARINATING: 2-4 HOURS TO OVERNIGHT COOKING: 2-4 HOURS

LAMB

1,5kg lamb neck chops or shank, cut into pieces salt and freshly ground pepper
5ml (1t) each ground coriander and cumin
80ml (¹/3c) plain full-cream yoghurt

CURRY

2 onions, cut into quarters
1 can (410g) whole tomatoes
2 garlic cloves, bruised
5cm fresh ginger, sliced
15ml (1T) garam masala
5ml (1t) each turmeric, smoked paprika and chilli flakes
10ml (2t) brown sugar
250ml (1c) chicken or beef stock

TO FINISH

60ml (¼c) coconut milk or coconut cream
salt
fresh coriander
red chilli, chopped (optional)

Keep a slow cooker or crockpot handy.

Season the lamb with the salt and pepper. Sprinkle the spices over and rub into the