Slow cooker lamb curry

• large onion↗1

  halved and sliced

• Madras curry paste↗3 tbsp tbsp
• chopped tomatoes400g can g
• vegetable bouillon powder↗2 tsp tsp
• red lentils↗25g g
• chickpeas↗210g can g

  (don’t drain)

• grated ginger1 tbsp tbsp
• cumin seeds↗1 tsp tsp
• cinnamon stick↗1
• curly kale↗75g g
• lean lamb steaks↗2

  fat removed, diced (about 240g)

• cooked brown rice↗

  to serve

Step-by-step instructions

1. 1

   Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.

2. 2

   The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.