Heat 1 tablespoon Butter in a pan and then add 350 g Lamb fillet. Gently cook for a couple of minutes, until browned.
Put 6 Shallots, 2 Garlic clove and 1 tablespoon Fresh ginger into the pan with the lamb and gently cook for 3 minutes.
Add 1 teaspoon Ground coriander, 0.5 teaspoon Ground turmeric, 1 teaspoon Garam masala, 1 teaspoon ground cumin and 0.5 teaspoon Chilli powder Stir and cook for one minute.
Add 150 ml Vegetable stock and 200 g Chopped tomatoes and cook for 2 minutes.
Pour the lamb mixture into the slow cooker, put the lid on and cook on low for 8 hours or high for 4 hours. 10 minutes before it is finished, stir through 125 g Spinach and replace the lid. Before serving, stir in 3 tablespoon 0% Greek yogurt.
Serve with rice.
Notes
We have added spinach to this dish, however you could use other greens such as kale, cabbage or chard.
Don't cut the lamb too small, as it will just fall apart and blend into the sauce.
We used a lamb fillet and cut it into chunks, however you could save time by buying chunks of lamb from the supermarket or butcher. You could even swap the lamb for beef or chicken.
You can make this a little more indulgent by using single cream rather than the 0% yogurt that we used.
If you wanted to cut back on some of the meat, you could halve the lamb and then add some mushrooms and red lentils.
Make sure to cut all the chunks of lamb to the same size (about 4cm cubes) so they cook evenly.
You could pull the chunks of lamb when cooked, to make kind of a pulled lamb curry, however we like the tender chunks of lamb.