Lamb Curry

A delicious curry with extra veggies snuck into the sauce ensuring you get in your 5 a day as well as adding flavour.

I served mine up with yogurt flat bread but could also be enjoyed with rice or just as it comes.

Ingredients

• 1 White onion, finely sliced

• 1 Red onion, finely sliced

• 1 Tbsp Ginger paste

• 1 Tbsp Coconut oil (or veg oil)

• 2 Tbsp Garam Masala

• 1 Tbsp Paprika

• 1 Tbsp Cumin

• 1 tsp Turmeric

• 400g Lamb (I used leftover roast leg), chopped into chunks

• 2 Courgette grated

• 1 Carrot grated

• 3 cloves garlic, crushed

• 1 packet Passata

• 5 cubes of frozen spinach (defrosted)

• 50ml Double cream (or just use yoghurt)

Directions

1. Fry of the onions on a med-low heat with the coconut oil, ginger and spices until onions are soft

2. Fry off the lamb until browned on the outside

3. Grate the courgette and carrot and add to the pan, add the garlic

4. Cook until all is soft, then add to the slow cooker with the passata

5. cook on low for 8 hours or high for 4

6. 30 mins before serving, add the spinach

7. take off the heat and stir through the cream, serve