I hope this curry doesn’t offend anyone who has the talent to make authentic Asian food. This is just little old me giving Indian cooking a go!  It  works so well in  a slow cooker. You could use this same  recipe for a sweet potato or chicken curry.

I am all about quickness and in my recipes when I talk about speed, I try and use all the tricks of the trade. Wherever garlic, chilli, ginger, thyme, mint and rosemary are involved  they are without fail chopped frozen packets from @Tesco. People are really funny about cheating for convenience. But these herbs are literally what they say they are, nothing nasty added, it’s just that all the hard work has been taken out of the prep for me!

I love a good Naan with my curry and the mini ones you can get all over the place are great. 

Give the Raita a go too it goes really well.

I hope you enjoy. Let me know what you think.

Serves 6

4 lamb steaks 

2 cans chickpeas 

1 bag baby spinach leaves 

1 can coconut milk

1 can chopped tomatoes 

1 carton pasata

2 cloves of garlic finely chopped 

4cm chunk of ginger peeled and finely chopped

1 tablespoon cumin

1 tablespoon garam masala 

1 star Anise

1 teaspoon roasted mustard seeds 

1 teaspoon cinnamon. 

1 stock cube

Chop your lamb steaks into cubes with a pair of scissors – make whichever size you wish.

Place all ingredients in the slow cooker – except the spinach.

Turn it to high and leave for 8 hours. Once cooked add the spinach to wilt.


1/2 cucumber chopped finely in to cubes 

1 clove of garlic finely chopped 

2cm chunk of fresh ginger peeled and finely chopped

1 teaspoon garam nasala

1 lime zested and squeezed.

250g Greek yoghurt 

Large pinch of salt

Get a large bowl add all ingredients and mix well. Season to taste.

Popular Articles...