(Part 1 here)
So ... this is what the dish looked like after 8 hours or so in the slow cooker. Most of the liquid evaporated. It looks a bit burnt but it wasn't a problem once I stirred it.
I tried to heat it up in the slow cooker but it took forever to warm up, so I transferred the dish back into the saucepan. I wanted to add some sweet potatoes and peas - it was not enough liquid to cook the vegetables so I added some extra stock.
While it was simmering I made some mint yoghurt using this recipe (yoghurt, mint, garlic, sugar, lemon juice).
I put all the ingredients into the blender that came with the Bamix.
Ten seconds later.
The Bamix made the yoghurt very runny (I used Jalna Biodynamic yoghurt rather than Greek yoghurt because I bought 2 large tubs from the Easter Show). Next time I'll blend everything except the yoghurt then stir the mixture into the yoghurt manually.
Here's the final product:
With a spoonful of yoghurt.
Are you drooling now? If not, you should.
The lamb was in pull-apart territory.
The mint yoghurt was a great addition. The tanginess was a lovely contrast to the hearty meat.
The 1/2 teaspoon of paprika wasn't that spicy so we gave TLG a serve for dinner. He enjoyed it a lot and said "thank you for cooking it"! Thanks lovely little boy!
Now that I know how easy it is to make curry at home, I'll try my hand on other Indian recipes. Watch this space!