Slow-cooked madras lamb curry part 1

With the weather getting colder, it was time to bring the slow-cooker into action. I looked up the reliable Taste.com.au and found a recipe for slow-cooked lamb curry. I bought the lamb cubes and most of the ingredients then looked at the recipe again. We have some al-cheapo madras curry powder at home and I didn't think much of it, so I decided to make my own curry paste. Lo and behold there is another recipe on Taste so I followed that one instead.

The ingredients for the curry paste are all easily accessible:

• 2 tablespoons ground coriander (I have coriander seed so I grounded my own)
• 1 tablespoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon hot paprika
• 2 garlic cloves, crushed
• 2 teaspoons grated ginger
• 2 1/2 tablespoons lemon juice 

The mixture did look like curry paste.

Brown 800g of lamb cubes in high heat in 2 batches.

After the second batch of lamb was removed, cook the paste in medium heat for 1 minute. Add back the lamb and cover them with the paste.

Add 1L of stock (I don't have any lamb stock so I used vegetable stock) and 4 tablespoons of tomato paste and bring to the boil (around 15 minutes).

Plonk the whole lot into the slow cooker.

Here's a closer look.

Set it to "low" for around 8 hours.

I will update tomorrow night with the finished product!