Step 1

Pre-heat the oven to 150°C/300°F (fan-forced).

Step 2

Throw the oil/ghee, onion, garlic, ginger and all of the spices into a Dutch oven or well sealed casserole dish (place foil under the lid to make sure its airtight). Mix in the seasoning, tomato paste, broth and diced lamb shoulder and cook for 3 hours.

Step 3

Once cooked, or just prior to serving mix through the spinach, peas and garnish with coriander.

Step 4

Serve over rice, quinoa or cauliflower rice.

Step 5

This is delicious served with Mint Yoghurt (great if kids are just getting used to spices).

Step 6

Re-heat in a low oven until just hot.

Step 7

Store in an airtight container in the fridge or freezer.

Step 8

This can certainly cooked in a slow cooker. However, as the speed and temperature varies between the many brands of slow cookers, base the amount of liquid you add and the cook time on a similar style of recipe in the guide book for your specific slow cooker. The general rule of thumb is to halve the liquid and double the cook time, but understanding your own slow cooker is the best guide.

Step 9

This can be cooked in a pressure cooker such as an Instant Pot. Like slow cookers, pressure cookers can vary so check your guide book for a similar recipe. A general rule for pressure cookers is to halve the liquid and quarter the cook time.