Lamb & Prune Curry

Ingredients:

(Serves 4-6)

1 � lb (680g) lamb shoulder (diced)

4 oz (125g) pitted prunes

1 chopped onion

2 tsp brown cane sugar

1 garlic clove (fine chopped)

�  pint (0.35 ltr) lamb stock

2 hot chilli�s (chopped)

2 tsp curry powder

1 tsp garam masala

2 tsp ginger

1 tsp crushed coriander seeds

2 tsp cumin

1 table spoon cooking oil

Salt & crushed black pepper to taste

Preparation:

Put the diced lamb in a hot saucepan with the oil and some seasoning, and turn until browned all over.

This may have to be done using half of the lamb at a time. Add the browned lamb to the slow cooker.

Fry the onion and garlic for 2-3 minutes, then add the rest of the spices along with the stock.

Bring to the boil and simmer for 2-3 minutes. 

Add  to the slow cooker, mixing thoroughly; then add the prunes. 

Cook on �low� for 6-8 hours; taste and add seasoning if needed.