Firstly, heat the butter in a pan and then add the lamb. Gently cook for a couple of minutes, until browned.
Put the shallots, garlic and ginger in to the pan with the lamb and gently cook for 3 minutes.
Add the spices, stir and cook for one minute.
Add the stock and tomatoes and cook for 2 minutes.
Pour the lamb mixture in to 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 the spinach and replace the lid. Before serving, stir in the Greek yoghurt.
Serve with rice.
Serve with turmeric rice - simply add a teaspoon of turmeric to the water when simmering the rice.
We have added spinach to this dish, however you could use other greens such as kale, cabbage or shard.
We used a lamb fillet and cut it in to 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.