1tablespoonginger pasteOr use freshly grated ginger
6finger chillieswhole but pricked a couple of times, use more of less depending on how hot you want the dish to be
400gtinned chopped tomatoes
Ingredients for the Vegetable Stir Fry
1onioncut into chunky slices
1red or green peppercut into slices
2tomatoescut into chunky wedges
Switch the Crock-Pot® Express Multi-Cooker to the SAUTÉ function and set the timer for 10 minutes. Heat the oil and then add the onions, garlic, ginger and diced chilli pepper. Cook for about 5 minutes until soft.
Stir the spices into the sautéed vegetables along with the finger chillies
Add the lamb and cook until browned on all sides.
Add a tin of chopped tomatoes and set it to the SLOW COOK function on the Low heat setting for 8 hours or High for 4 hours.
Heat the oil for the stir fry in a frying pan.
Cook the vegetables over a high heat, stirring. Stir in the garam masala.
Stir the stir fried vegetables into the lamb curry.
Serve immediately with rice and naan breads.
Nutritional information is approximate and a guideline only. It doesn't include the values for any side dishes served with the curry.