8 hours 30 mins slow cooker or 45 mins Instant Pot

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700 g lamb (neck fillet)

1 large white onion (sliced)

2 tbsp oil

3 tbsp tomato paste

3 garlic cloves (minced)

1½ tsp cumin

1½ tsp garam masala

1 tsp ground ginger

½ tsp ground black pepper

2 tsp paprika

1 tsp smoked paprika

1 tsp chilli powder (hot)

1 tsp salt

1 lamb stock cube (crumbled)

1 tbsp olive oil

400 g tomato passata

250 g natural yogurt (not greek style set)

50 ml water

1 red chilli (finely chopped, seeds removed)

1 cinnamon stick

1 tbsp cardamom pods (pressed)

2 bay leaves

1 tbsp chopped coriander (dried or fresh)

½ tsp sugar

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1. In a large bowl, mix together the ingredients for the paste until smooth.

2. Prepare the lamb fillet by removing any sinew and cutting into 3 - 4cm (1 - 1.5 inch) chunks. Add the lamb to the paste and stir to coat thoroughly. Leave for a minimum of 30 minutes, but ideally 2 hours (or overnight if preparing the night before).

3. Sear the marinted meat in a pan, along with the onions. Transfer to the slow cooker.

4. In another bowl, mix together the yogurt, coriander, sugar and chopped chilli and then gradually stir in the passata and water. This will ensure a smooth consistency.

5. Pour the sauce over the lamb and onions in the slow cooker, then add the bay, cardamon pods and cinnamon stick and ensure they are submerged in the sauce. Cook on low for 6 hours or high for 3.5 hours OR pressure cook on High sealed position for 20 minutes, then natural release.