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1
Turn on your slow-cooker and set to auto to warm up.
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2
Roughly cut the lamb into even chunks removing any excess fat in the process, place in glass dish.
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3
Take the knorrr lamb stock cube and dissolve to a liquid in a jug containing 80ml of hot water.
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4
Mix all spices together in a small bowl, I recommend using a pestle and mortar.
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5
Sprinkle the lamb with the spices mix and rub into the meat unitl it is evenly coated.
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6
Pour in the lamb stock and leave to stand.
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7
Finely chop 2 large carrots and the Pak choi, add together in a separate bowl or dish.
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8
Finely chop the 2 large onions and place in another bowl or dish.
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9
Finely chop the 5 cloves of garlic and 3 shallots and add to the onions.
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10
Finely chop the 3 chilies ensuring you take out all seeds, unless you like the heat, add together with the onions.
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11
Grate 4cm of root ginger and add together with the onions.
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12
Heat a frying pan or wok and add olive oil or sunflower oil and set on a high heat.
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13
Check the oil is hot and add the onions, garlic, shallots, chilies and root ginger.
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14
Add the lamb and stock to the frying pan or wok and fry on heat heat for 7 to 8 minutes.
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15
Add the tikka masala curry paste and stir in after 4 minutes.
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16
Add 4 spoons of creme fraiche to the frying pan or wok and stir in after 5 minutes.
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17
Add 2 sachets (100g) of creamed coconut and stir in after 6 minutes.
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18
Whilst the lamb and onions are frying, place the carrots and pak choi in the bottom of the slow-cooker.
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19
Once the lamb has been cooked in the pan for 8 minutes, remove and tip straight into the slow-cooker whilst still hot.
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20
Pour in the 450g tikka masala curry sauce and stir inches.
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21
Set the slow-cooker on low and leave to cook for 7 to 8 hours - Job Done!
