Slow Cooked Lamb Curry with Garlic Butter Roti
6 Farrah’s Garlic Butter Wraps
1kg lamb shoulder, diced
1 onion, diced
3 cloves garlic
2cm piece ginger
2tsp ground cumin
2tsp ground coriander
1tsp ground turmeric
1 can pineapple chunks
1 can crushed tomatoes
1 cup water
Salt and pepper
Rice, Plain yoghurt, cashew nuts, spring onions and green beans (steamed).
Place onion, garlic, ginger, spices and 3 Tbsp of pineapple chunks in a food processor and blend until a paste forms.
Tip into a pan and cook/stir for 5 minutes until fragrant. Add in the tomatoes and water and season with salt and pepper.
Stir in the lamb.
Transfer to a slow cooker and cook on high for 4 to 6 hours or until the meat is tender (stir at halfway).
For the Roti, heat a frying pan and add 1tsp of oil. Place one wrap in the fry pan at a time and cook until golden brown on both sides. Repeat with the remaining wraps.
Serve curry hot with roti and our suggested condiments.