Yoghurt & Apricot Lamb curry

[highlyeccentric]

Adapted for the slowcooker from a recipe in In the Kitchen (Campion & Curtis).


This recipe is:
- gluten free (as long as your curry paste and yoghurt are)

This recipe requires:
- marinating in the fridge as well as cooking in the slow-cooker

This recipe is low on:
- lifting (excluding the weight of the crockpot itself)



Ingredients:
- 2 tbsp Madras curry paste (I made my own)
- 2 tbsp garam marsala
- 1 tsp mixed spice
- 1 tbsp sweet paprika
- 1 tbsp ground ginger
- Depending on the strength of your curry paste you may want to add black pepper here. I didn't and I wish I had.
- 1/2 cup yoghurt
- Up to 2kg lamb or mutton (I used about 700grams). Campion and Curtis recommend diced leg; I used some kind of fillet with a bone in it, I think, and shredded after cooking.
- 2-4 onions (proportionate to your .5 to 2 kg of meat, more or less), diced
- 2-3 cups chicken stock
- 3/4 cup dried apricots
- 3/4 cup sultanas
- I threw in a handful of mixed peel as well, and it was a good idea
- Rice (preferably basmati) to serve

Things you do with it:

- Mix together in the container in which you will marinate the lamb the following things: madras paste, spices, pepper, yoghurt
- Coat lamb in marinade and chill for 2-3 hours or overnight
- Place onions and lamb in slow cooker
- Add enough chicken stock to cover.
- Slow-cook! I'd guess minimum 3 hours on high - I actually cooked it for 2 hours high and 2-3 on low; I suspect it'd survive being cooked on low all day if that's your fancy.
- If your lamb had bones, remove bones and shred lamb
- Serve with rice. Nom.