2 tablespoon canola or other oil
1 medium onion, quartered and sliced
2 tablespoon Hoyts Minced Garlic
2 tbsp grated ginger
1-1.2kg boneless lamb shoulder, cubed
1 tablespoon Hoyts Curry Powder
1 teaspoon Hoyts Fenugreek Seeds
1 Hoyts Cinnamon Stick
4 Hoyts Cardamon Pods, squashed
6 Hoyts Whole Cloves
2 x 400g cans whole or diced tomatoes in juice
2 tablespoon tomato paste
2 tablespoon honey
2 Hoyts Bay Leaves
½ teaspoon Hoyts Salt
Heat 1 tablespoon of oil in a large pan, add the onion, garlic and ginger and cook, stirring occasionally until the onion is soft and clear, then transfer to the non-stick sprayed slow cooker bowl.
Heat the remaining oil in the same pan, then add the lamb and cook until the lightly browned on all sides. Stir in the curry powder, fenugreek, cinnamon stick, cardamon and cloves, and cook stirring frequently for a minute longer.
Transfer the meat to the slow cooker and add the remaining ingredients, except the salt. Stir well to combine and break up the whole tomatoes if required.
Put on the lid and cook on LOW for 8-10 hours. Season to taste with salt shortly before serving. Serve with steamed rice or pappadums or other Indian breads and chutneys, plus perhaps a cucumber and yoghurt salad.