Slow Cooked Lamb Tikka Curry with Basmati Rice & Yoghurt

Prepare Ingredients:

Wash the fresh produce. Peel and mince the garlic. Peel and medium dice carrot and celery. Dice potato into 1.5cm pieces. Pick coriander leaves and finely chop stems (discarding roots).

Add Ingredients to Slow Cooker:

Pat lamb dry with paper towel and add to the slow cooker along with Tikka masala sauce, carrot, celery, onion, garlic and coriander stems. Mix well to combine. Place lid on and turn the slow cooker on and cover, cooking on LOW for 8 - 10 hours. (TIP: You can also cook in a low oven, around 120°C, in an oven tray covered with foil for 8 hours).

Cook Rice:

In a pot, bring 1¾ cups water to a boil. Stir in the rice; cover with a lid and reduce the heat to low. Simmer for 15 minutes until all of the water is absorbed. Taste the rice; if it is still too firm, add a few more tablespoons of water. Cover the pot and let the rice absorb the water off of the heat. Fluff the finished rice with a fork.

You Plate It:

Remove the lid on slow cooker, turn off and give the curry a good stir, check the seasoning and adjust if necessary. Divide rice between bowls and top with lamb tikka. Garnish with coriander leaves, dollop of Greek yoghurt and enjoy!