Step 1

Add the lamb to a large bowl with the garlic, ginger, and spices - turmeric, garam masala, cardamon, chilli powder and salt. Add the lime juice and yoghurt.

Step 2

Mix until the lamb is coated with the marinade. Cover and refrigerate for a minimum of one hour, but preferably overnight, so the flavours infuse and the yoghurt makes the lamb tender.

Step 3

Add the onion, marinated lamb, stock pot and curry leaves to the slow cooker pot. Cover and cook on the high setting for 4-5 hours until the meat becomes tender.

Step 4

Around half an hour from serving, add the spinach and stir through gently.

Step 5

Loosen the rice in the packets with your fingers, then open the packet and stir through the lamb mix, making sure all the rice soaks up the sauce. Continue to cook for a further 5-10 minutes until piping hot.

Step 6

Serve and sprinkle with fresh coriander or a dollop of yoghurt on top.