Slow Cooked Lamb Madras

• 4 cans (400g each) chickpeas, drained and rinsed
• 800g –1kg lamb shoulder, diced
• 1 Jar of Tamarind Tree Madras Aunty's Chettinad Curry Paste
• 1 brown onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 400g canned crushed tomatoes
• 1 tablespoon tomato paste
• 150ml Coconut milk (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• 1 ½ cups of beef stock
• 1 tablespoon of lemon juice
• Salt and pepper to taste
  
  

Method

1. Heat a frying pan with a little oil and brown the lamb in batches until browned, set aside.
2. In the same pan, sauté the onion until soft. Add garlic and ginger and cook for about 1 minute. Stir in Tamarind Tree Madras Curry Paste and cook for 2–3 minutes until fragrant.
3. Add tomato paste, spices, and crushed tomatoes.  Pour in the beef stock and mix well.
4. Transfer the sauce to a slow cooker. Add lamb and gently stir.
5. Cook on a low heat for 6–8 hours.
6. Just before serving, stir in coconut milk, lemon juice, salt and pepper and warm through.
7. Serve with rice, papadums and fresh coriander.