- Heat the oil in a pan and when hot add Shemin’s Black Mustard Seeds, cook until they start to pop.
- Then add the sliced onions and cook until they are soft and golden brown.
- Stir in Shemin’s Curry Paste.
- Fill the Curry Paste tub with water and add to the pan, then cook for 2 minutes while continuously stirring on a low heat.
- Add the lamb and coat thoroughly, continue to cook for 5 to 8 minutes until the lamb is still a bit pink in the middle.
- Add in Shemin’s Biryani / Pilau Spice Blend. This gives a beautiful warming flavour to the curry.
- Add the chopped tomatoes and stir.
- Add in the stock.
- Transfer the whole curry to the slow cooker. Cover and cook on auto or low for 7 hours or 3-4 hours on high, or cook in the oven at 165°C / 325°F / Gas Mark 3 for 4 hours.
- Add in the potatoes halfway through cooking.
- Before serving, mix in some chopped coriander.
Serve with boiled rice and Shemin’s Indian Breads.
* This recipe also works beautifully with our Goan or Massaman Curry Pastes. If are using those pastes, you should leave out the Biryani / Pilau Spice Blend.
