This is really, the absolute danglers. There are not many ingredients either. Begin in the morning before you go to work, and chuck two tins of chickpeas and a jar of curry sauce in the slow cooker. Add some water (to stop it all getting too thick) and plonk a piece of lamb in. Dont expect it to look good yet.
When you get home, you will open the door and be greeted by a lamby, chickpeay spicy smell, wafting through the house. So by all means, dig in now if you must. However, I cooled it all down and put it in the fridge for the night, and lifted some of the fat off the next day.
I cut the meat up and warmed everything up in a pan. Add a bit more water too. At the end, I quickly fried some onions and peppers over a high heat, just until they started to go brown round the edges, then mixed them in.
Troff it down with rice, and some yoghurt and chopped cucumber.
This is really, the absolute danglers. There are not many ingredients either. Begin in the morning before you go to work, and chuck two tins of chickpeas and a jar of curry sauce in the slow cooker. Add some water (to stop it all getting too thick) and plonk a piece of lamb in. Dont expect it to look good yet.
When you get home, you will open the door and be greeted by a lamby, chickpeay spicy smell, wafting through the house. So by all means, dig in now if you must. However, I cooled it all down and put it in the fridge for the night, and lifted some of the fat off the next day.
I cut the meat up and warmed everything up in a pan. Add a bit more water too. At the end, I quickly fried some onions and peppers over a high heat, just until they started to go brown round the edges, then mixed them in.
Troff it down with rice, and some yoghurt and chopped cucumber.
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