Lamb and Pork

Along with chicken, lamb is a very popular meat in India and this is reflected by a huge number of flavoursome lamb dishes, all of which convert very well to the slow cooker. Pork is ideal for very spicy dishes. Most curries need a long, slow cooking time so what could be more appropriate than to prepare these wonderful recipes in the slow cooker for the most delicious results.

Some of the most popular lamb curries include lamb madras, rogan josh and dopiaza to name but a few. Generally, the best cuts of lamb for slow cooker curries are shoulder and neck, as they are wonderfully tender after long slow cooking, but you can use leg of lamb if you prefer. In India the bones are often left in the meat as they add to the flavour of the sauce; if you do this you will need almost double the amount of meat given here.

Goat is also widely eaten throughout India; I haven't featured any recipes for this, but it can be used instead of lamb in any of these dishes.

Although the Hindus and Muslims of India do not usually eat pork, Indian Christians do, so there is a handful of pork curries here. Using spices helps to offset the richness of pork as seen in one of the best known curries - vindaloo - a very hot and sour Goan speciality from India's west coast.

Fragrant Lamb with Spinach

This attractive curry with chunks of tender lamb is warmly spiced rather than fiery hot and contains crushed cardamom, cinnamon and nutmeg. The curry will look fairly thick after the initial cooking, but the sauce will become thinner with the juices from the spinach.

Serves 4

30 ml/2 tbsp sunflower oil
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
Seeds from 6 cardamom pods, crushed
5 ml/1 tsp paprika
10 ml/2 tsp ground cumin
10 ml/2 tsp ground coriander
2.5 ml/½ tsp ground cinnamon
Pinch of freshly grated nutmeg
700 g/1½ lb lean boneless lamb, cubed
2.5 ml/½ tsp cornflour (cornstarch)
15 ml/1 tbsp cold water
175 ml/6 fl oz/¾ cup Greek-style yoghurt
150 ml/¼ pint/2/3 cup very hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
150 g/5 oz bag baby spinach leaves
45 ml/3 tbsp chopped fresh or thawed frozen coriander (cilantro)

Heat the oil in a frying pan and cook the onion for 7 minutes until beginning to soften. Stir in the garlic, ginger, cardamom seeds, paprika, cumin, ground coriander, cinnamon and nutmeg and cook for a further minute, stirring all the time. Tip the mixture into the ceramic cooking pot.
Stir the lamb into the pot, coating it with the spicy onion mixture. Blend the cornflour with the cold water and stir into the yoghurt. Mix the yoghurt in with the lamb then stir in the stock, salt and pepper.
Cover the slow cooker with the lid and switch on to Low. Cook for 5-6 hours or until the lamb is tender. Add the spinach leaves, pressing down into the hot liquid. Cover and cook for a further 30-45 minutes or until the spinach has wilted.
Give the curry a stir to incorporate the spinach and add the chopped coriander. Serve straight away with plain basmati rice or Tomato and Cashew Nut Rice.

TIP

Crush cardamom seeds in a pestle and mortar or by pressing with a teaspoon on a chopping board.

Lamb Korma

Korma is one of the mildest curries and therefore ideal for those who don't like their food too spicy - a good way of introducing children to Indian food. Like many kormas, this one contains ground almonds which make a rich and thick creamy sauce. Garam masala and thick yoghurt are stirred in at the end of cooking to add the perfect finishing touch. Serve with a dhal or Lemon-scented Rice to counteract the richness.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean lamb, trimmed and cut into cubes
1 large onion, finely chopped, or 60 ml/4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
50 g/2 oz/½ cup ground almonds
250 ml/8 fl oz/1 cup very hot (not boiling) lamb or vegetable stock
3 green cardamom pods, split
5 ml/1 tsp ground cumin
5 ml/1 tsp ground coriander
2.5 ml/½ tsp mild chilli powder
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp caster (superfine) sugar
Salt and freshly ground black pepper
2.5 ml/½ tsp garam masala
60 ml/4 tbsp thick plain yoghurt or single (light) cream

Heat 20 ml/4 tsp of the oil in a large frying pan, add the meat and fry until browned all over. Transfer to the ceramic cooking pot with a slotted spoon, leaving most of the oil and juices behind. Add the remaining oil to the pan and cook the onion for 4-5 minutes, stirring until it begins to colour.
In a bowl, blend the garlic, ginger and ground almonds with 75 ml/5 tbsp of the stock. Add the cardamom, cumin, ground coriander, chilli powder, cinnamon and sugar to the pan and stir for a minute, then stir in the almond mixture and cook for a further minute. Turn off the heat and stir in the rest of the stock, then tip the mixture over the lamb in the ceramic cooking pot.
Season to taste with salt and pepper. Cover and cook on High for 3 hours or on Low for 6 hours until the lamb is very tender.
Stir in the garam masala and yoghurt or cream, taste and adjust the seasoning if necessary. Serve with Tarka Dhal or Lemon-scented Rice.

TIP

Bags of frozen diced onion are a great freezer standby as you can simply tip out what you need and return the rest to the freezer.

Indian Lamb with Spiced Lentils

This dhansak-style lamb curry has a wonderful fragrance and, although it is a little time-consuming to prepare, it's worth grinding your own spices to achieve this. The dish contains green lentils which unlike red lentils keep their shape during the long slow cooking.

Serves 4

225 g/8 oz/1¼ cups green lentils
Seeds from 8 green cardamom pods
15 ml/1 tbsp cumin seeds
4 black peppercorns
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
5 ml/1 tsp ground turmeric
2.5 ml/½ tsp ground cinnamon
Pinch of dried red chilli or 5 ml/1 tsp red chilli purée (paste)
450 g/1lb lean boneless leg of lamb, trimmed and cut into cubes
600 ml/1 pint/2½ cups very hot (not boiling) lamb stock
6 plum tomatoes, roughly chopped
15 ml/1 tbsp fresh or bottled lemon juice
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)

Rinse the lentils in a sieve (strainer) under cold running water, then tip them into a bowl. Cover with cold water and leave to soak for several minutes while preparing the rest of the ingredients.
Crush the cardamom seeds and cumin seeds and peppercorns in a pestle and mortar or grind them in a spice or coffee grinder. Heat the oil in a large frying pan and fry the onion for 7-8 minutes or until almost soft. Add the garlic, ginger, turmeric, cinnamon, chilli and crushed spices and cook for a further minute, stirring all the time. Scrape the mixture into the ceramic cooking pot.
Add the lamb, stock, tomatoes and lemon juice to the cooking pot. Drain the lentils and add them as well. Stir everything together. Cover with the lid and cook on High for 3-3½ hours or Low for 6-7 hours until very tender.
Stir in the chopped coriander and serve with Saffron Rice and Sweet Mango Chutney.

VARIATION

This curry is equally good made with beef, but it would need a slightly longer cooking time.

Aromatic Lamb

Known as Kashmiri tamatari ghosht, this is a mild dish with fragrant spices including cinnamon, cloves and fresh ginger. Relatively low in fat, it already contains potatoes, so there's no need to serve it with anything else - although some steamed green beans or warmed Indian bread such as naan, would make a great accompaniment.

Serves 4

15 ml/1 tbsp sunflower oil
5 ml/1 tsp cumin seeds
1 onion, thinly sliced, or 45 ml/ 3 tbsp frozen diced onion
5 ml/1 tsp ground turmeric
3 whole cloves
5 ml/1 tsp ground cinnamon
1 bay leaf
700 g/1½ lb lean boneless lamb, cut into chunks
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
2 large potatoes, about 450 g/1 lb, peeled and cut into chunks
400 g/14 oz/large can chopped tomatoes
300 ml/½ pint/1¼ cups hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper

Heat the oil in a heavy-based frying pan and sprinkle in the cumin seeds. When they start to pop, add the onion, turmeric, cloves, cinnamon and bay leaf and cook gently for 1-2 minutes, stirring.
Add the lamb and fry for about 5 minutes until the meat is lightly browned on all sides. Add the garlic and ginger and cook for 1 minute, stirring continuously.
Transfer the lamb mixture to the ceramic cooking pot and switch the slow cooker to Low. Stir in the potatoes, tomatoes and stock, then season with salt and pepper.
Cover with the lid and cook for 6-8 hours or until the lamb and vegetables are very tender.
Serve the lamb drizzled with yoghurt and scattered with chopped coriander.

TIP

As the lamb is cooked slowly, you can use any cut of meat.

Lamb Dopiaza

Dopiaza broadly translates as 'two onions' or 'double onions' and some versions of this recipe use twice the weight of onions to meat. Others, like here, use the onions both as a paste and as a finishing garnish of golden fried onions.

Serves 4

3 large onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
30 ml/2 tbsp grated fresh or bottled ginger
5 ml/1 tsp cumin seeds
5 ml/1 tsp coriander seeds
5 ml/1 tsp black mustard seeds
1.5-2.5 ml/¼-½ tsp crushed dried chillies
200 ml/7 fl oz/scant 1 cup lamb or vegetable stock, or water
30 ml/2 tbsp ghee or unsalted (sweet) butter
30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
2.5 ml/½ tsp cornflour (cornstarch)
120 ml/4 fl oz/½ cup thick plain yoghurt
4 whole cloves
4 green cardamom pods, split
Salt and freshly ground black pepper
5 ml/1 tsp garam masala

Roughly chop one of the onions and put in a food processor with the garlic, ginger, cumin, coriander and mustard seeds and chillies. Add 30 ml/2 tbsp of the stock or water and process until finely chopped. Add a further 60 ml/4 tbsp of the stock or water and blend until smooth.
Heat 15 ml/1 tbsp of the ghee or butter and 15 ml/1 tbsp of the oil in a large frying pan. Fry the lamb in batches until browned all over. Transfer to the ceramic cooking pot using a slotted spoon, leaving the fat and juices behind.
Add the spice paste to the frying pan and fry, stirring for 1 minute. Stir in the remaining stock or water. In a separate bowl, blend the cornflour with a little of the yoghurt, then stir in the rest of the yoghurt. Stir into the spice mixture in the frying pan.
Pour the contents of the pan over the lamb, add the cloves and cardamom pods and season with salt and pepper. Stir, then cover with the lid. Cook on High for 3 hours or Low for 6.
Towards the end of cooking time, finely slice the remaining onions. Heat the rest of the ghee or butter and oil in a frying pan and cook the onions for about 10 minutes, stirring frequently until golden and soft.
When the curry has cooked, stir in the garam masala, then taste and adjust the seasoning if necessary. Serve scattered with the fried onions along with basmati rice and chutney.

TIP

The whole spices are always left in the curry, to be removed by the diners, so don't forget to mention this when serving.

Rogan Josh

This well-known lamb curry gets its rich red colour from the combination of spices and other ingredients it contains, including dried red chillies, paprika and a good spoonful of tomato purée. There are many different versions of this dish; this one is very simple and uses ready-made curry paste rather than a huge range of whole and ground spices.

Serves 4

30ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
2 onions, chopped, or 90 ml/6 tbsp frozen diced onions
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
45 ml/3 tbsp Madras curry paste
10 ml/2 tsp paprika
6 green cardamom pods, split
4 whole cloves
2 bay leaves
2 tbsp tomato purée (paste)
250 ml/8 fl oz/1 cup very hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
2.5 ml/½ tsp cornflour (cornstarch)
175 ml/6 fl oz/¾ cup thick plain yoghurt

Heat 15 ml/1 tbsp of the oil in a large non-stick frying pan. Add the lamb and fry over a high heat for 3-4 minutes, until browned all over. Lift out with a slotted spoon, leaving the juices behind, and transfer to the ceramic cooking pot.
Add the remaining 15 ml/1 tbsp oil to the pan, then gently cook the onions for 6-7 minutes until beginning to soften. Stir in the garlic, ginger, curry paste, paprika, cardamom and cloves. Cook for a further minute, stirring.
Add the bay leaves and tomato purée, then slowly stir in the stock. Season with salt and pepper. Heat until steaming hot, but not boiling, then pour over the lamb in the pot.
In a separate bowl, blend the cornflour with a little of the yoghurt, then stir in the rest of the yoghurt. Gradually stir into the lamb mixture. Cover with the lid and cook on High for 3 hours or Low for 6 hours until really tender.
Taste and adjust seasoning if necessary, before serving with plain basmati rice or Mushroom Pilau.

TIP

Keep curry paste in the fridge once opened and use before the use-by date for the best flavour.

Lamb Parsi

This is a similar dish to biryani, but here the lamb is marinated in yoghurt, a traditional technique in Parsi cuisine which makes the meat beautifully moist and tender. This is my adaptation of a conventionally cooked dish and it works extremely well.

Serves 4

2.5 ml/½ tsp cornflour (cornstarch)
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
10 ml/2 tsp ground cumin
5 ml/1 tsp ground coriander
5 ml/1 tsp cayenne pepper
10 ml/2 tsp garam masala
300 ml/½ pint/1¼ cups Greek-style yoghurt
700 g/1½ lb lean lamb, trimmed and diced
30 ml/2 tbsp ghee or unsalted (sweet) butter
15 ml/1 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
350 g/12 oz potatoes, peeled and cut into large chunks
Salt and freshly ground black pepper
400 ml/14 fl oz/1¾ cups hot (not boiling) lamb or vegetable stock
350 g/12 oz/1½ cups basmati rice

Make the marinade in a large bowl by mixing the cornflour, garlic, cumin, ground coriander, cayenne pepper, garam masala and about 30 ml/2 tbsp of the yoghurt together. Stir in the rest of the yoghurt. Add the lamb, stir to coat, then cover and leave to marinate in the fridge for 2-3 hours or overnight if you prefer.
Heat half the ghee or butter and 5 ml/1 tsp of the oil in a large frying pan. Add the onion and fry for 7-8 minutes or until almost soft. Transfer to the ceramic cooking pot with a slotted spoon.
Remove the lamb from the marinade. Add the rest of the ghee and oil to the pan, then fry the lamb in batches until it's evenly browned, transferring each batch to the ceramic cooking pot. Tip the potatoes in on top of the lamb, season with a little salt and pepper and stir everything together.
Add a little of the stock to the frying pan and swirl to dissolve any sediment. Tip into the ceramic pot. Blend the remaining marinade with the rest of the stock and add to the pot as well. Stir again.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours. Towards the end of cooking time, cook the rice according to the packet directions. Drain well and fork through the cooked meat and sauce. Serve with popadoms, salad and raita.

TIP

With this type of dish, cooking the rice separately, then stirring it into the finished dish, ensures the grains stay fluffy.

Spicy Lamb with Sweet Potatoes

Sweet potatoes are grown in many parts of India and their flavour goes beautifully with lamb. They will be very soft and almost falling apart at the end of cooking time, which will help to thicken the sauce.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
2 onions, sliced, or 90 ml/6 tbsp frozen diced onion
700 g/1½ lb lean boneless lamb, cut into chunks
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
15 ml/1 tbsp ground coriander
5 ml/1 tsp cumin seeds
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp cayenne pepper
4 whole cloves
450 g/1 lb sweet potatoes, peeled and cut into large chunks
400 g/14 oz/large can chopped tomatoes
300 ml/½ pint/1¼ cups boiling lamb or vegetable stock or water
Salt and freshly ground black pepper
150 ml/¼ pint/2/3 cup plain yoghurt

Heat the oil in a large pan and fry the onions for 5 minutes. Add the lamb, garlic, ginger, coriander, cumin seeds, turmeric, cayenne pepper and cloves and cook for 5 minutes, stirring all the time until the lamb is browned all over. Tip the mixture into the ceramic cooking pot.
Add the sweet potatoes, tomatoes and stock or water to the pot. Season with salt and pepper, then stir well to mix everything together.
Cover with the lid and cook on High for 3 hours or on Low for 6 hours, or until the lamb is very tender. Taste and adjust the seasoning if necessary.
Spoon on to warmed plates and drizzle over the yoghurt. Serve with parathas or popadoms.

TIP

Choose a 'sharp' plain yoghurt rather than a mild or creamy variety to help offset the sweetness of this curry.

Spiced Lamb in Almond Sauce

This rich and creamy dish - badami elachi gosht - is an elegant pale colour and was created for the Moghul royalty. It has a fragrant blend of cardamom and cinnamon and a surprising fierce kick from the addition of green chillies. Serve with Saffron Rice and a colourful accompaniment such as Tomato and Onion Cachumbar.

Serves 4

2 garlic cloves or 10 ml/2 tsp garlic purée (paste)
1 large onion, roughly chopped, or 60 ml/4 tbsp frozen diced onion
4 green chillies, seeded and roughly chopped
250 ml/8 fl oz/1 cup light lamb or vegetable stock
75 ml/5 tbsp ground almonds
30 ml/2 tbsp ghee or unsalted (sweet) butter
8 green cardamom pods, split
2.5 ml/½ tsp ground cinnamon
700 g/1½ lb lean lamb, cut into chunks
2.5 ml/½ tsp cornflour (cornstarch)
75 ml/5 tbsp thick plain or Greek-style yoghurt
Salt and white pepper
250 ml/8 fl oz/1 cup double (heavy) cream

Put the garlic, onion and chillies in a small food processor and blend until finely chopped. Add 60 ml/4 tbsp of the stock and blend to a purée. Mix in the ground almonds.
Heat the ghee or butter in a pan, add the purée, cardamom pods and cinnamon and cook for 4-5 minutes, stirring continuously. Stir in the lamb, then turn off the heat. Tip the contents of the pan into the slow cooker, then stir in the rest of the stock. Blend the cornflour with the yoghurt and stir that in too. Season with salt and white pepper.
Cover with the lid and cook on Low for 4-6 hours, or until the lamb is fairly tender. Stir in the cream and cook for a further 30 minutes.
Taste and adjust the seasoning if necessary. Serve with Saffron Rice and Tomato and Onion Cachumbar.

TIP

You could also serve it with Turmeric Rice and an onion salad.

Lamb and Chick Pea Curry

Like other pulses, chick peas are a good source of protein and are a staple food for many vegetarian Indians. Here they are used to 'stretch' the amount of meat used and add a great texture to the curry. Because they are fairly bland, they soak up all the spices to make a richly flavoured dish.

Serves 4

10 ml/2 tsp ground coriander
10 ml/2 tsp ground cumin
5 ml/1 tsp ground ginger
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp chilli flakes
15 ml/1 tbsp fresh or bottled lemon juice
15 ml/1 tbsp water
450 g/1 lb lean boneless lamb, cubed
1 onion, finely chopped, or 45 ml/ 3 tbsp frozen diced onion
1 red (bell) pepper, seeded and cut into 2cm/¾ in chunks
200 g/7 oz/small can chopped tomatoes
250 ml/8 fl oz/1 cup hot (not boiling) lamb or vegetable stock
Salt and freshly ground black pepper
400 g/14 oz/large can chick peas (garbanzos)

Put the spices into the ceramic cooking pot with the lemon juice and water and mix together. Add the lamb and stir to coat all the pieces in the spicy mixture. Leave for a few minutes, while preparing the rest of the ingredients.
Add the onion, red pepper, tomatoes and stock to the cooking pot. Season with salt and pepper. Stir well, then cover with the lid and switch the slow cooker on to Low. Cook for 2-3 hours on High or 4-6 hours on Low, or until the lamb and onions are very tender.
Tip the chick peas into a sieve (strainer) and allow to drain, then pour half a kettle full of boiling water over them (this will help warm them up, so that the temperature of the lamb curry isn't lowered). Add to the ceramic cooking pot, quickly stir, then put the lid back on and cook for a further 20-30 minutes to heat through.
Taste and adjust the seasoning if necessary. Drizzle a few spoonfuls of yoghurt over the lamb and serve with basmati or Spiced Spinach Rice.

VARIATION

Replace the lamb with a second can of chick peas for a vegetarian version.

Madras Lamb Curry

One of the most popular restaurant curries, a Madras is named after the city in India now known as Chennai. This dish is fairly hot and fiery and this easy version uses Madras curry paste - a blend of ground coriander, cumin, turmeric, chilli, garlic and small amounts of other spices and seasonings. Serve with chappatis or naan breads and a cooling accompaniment such as a cucumber raita.

Serves 4

30 ml/2 tbsp groundnut (peanut) or sunflower oil
700 g/1½ lb lean diced lamb
1 large onion, chopped, or 60 ml/ 4 tbsp frozen diced onion
45-60 ml/3-4 tbsp Madras curry paste
100 ml/3½ fl oz/scant ½ cup very hot (not boiling) vegetable stock
2.5 ml/½ tsp cornflour (cornstarch)
250 ml/8 fl oz/1 cup Greek-style yoghurt
Salt and freshly ground black pepper

Heat 15 ml/1 tbsp of the oil in a large frying pan. Add the lamb and brown on all sides. Transfer to the ceramic cooking pot with a slotted spoon.
Add the remaining 15 ml/1 tbsp of oil to the pan and gently fry the onion for 6-7 minutes, or until almost soft. Stir in the curry paste and cook for another minute. Turn off the heat and stir in about half of the stock. Pour over the lamb.
In a separate bowl, blend the cornflour with a spoonful of yoghurt, then stir in the rest of the yoghurt. Stir in the remaining stock, then pour into the ceramic cooking pot. Stir well, then cover with the lid and cook on High for 3 hours or Low for 6-7 hours, or until the lamb is really tender.
Taste the sauce and season with salt and pepper if necessary. Serve with chapattis and Cucumber and Coriander Raita.

TIP

You could serve this with naan breads instead of chapattis.

Slow-cooked Leg of Lamb

There's nothing quite like slow-roasted lamb, cooked until it is so tender that the meat almost falls from the bone. If you want to avoid having your oven on for several hours, here's a slow-cooker version where the meat is flavoured with fragrant Indian spices. It's a fabulous dish for a summer late lunch and makes a great alternative to Sunday roast.

Serves 4

½ leg of lamb, about 900 g/2 lb
15 ml/1 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp cumin seeds
5 ml/1 tsp black mustard seeds
Seeds from 2 green cardamom pods
1 garlic clove, crushed, or 5 ml/1 tsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
1 green chilli, seeded and finely chopped, or 10 ml/2 tsp green chilli purée (paste)
10 ml/2 tsp paprika
250 ml/8 fl oz/1 cup thick plain yoghurt
5 ml/1 tsp soft brown sugar
5 ml/1 tsp salt
60 ml/4 tbsp hot (not boiling) lamb or vegetable stock or water

Make some small shallow slits all over the lamb to allow the flavours to penetrate during cooking.
Heat the oil in a small frying pan, add the cumin, mustard and cardamom seeds and cook until they begin to pop. Stir in the garlic, ginger, chilli and paprika and cook for a further minute, stirring. Turn off the heat and leave to cool for a few minutes.
Place the yoghurt in a bowl and stir in the spice mixture, sugar and salt. Spread this mixture all over the lamb. Place the lamb in the ceramic cooking pot, then carefully pour in the stock or water between the lamb joint and the side of the pot. Cover with the lid and cook on Low for 8 hours or until the lamb is cooked and very tender.
Carefully remove the meat from the slow cooker and carve into thick slices or chunks. Serve with Bombay Potatoes and Tomato and Onion Cachumbar and chutney.

TIP

Make sure that the piece of lamb you choose will fit into your slow cooker.

Koftas with Chilli and Cinnamon

These boldly flavoured little meatballs are made with lean minced lamb and are bound together with a beaten egg. As they cook, their juices help to enrich the thick tomatoey sauce. This is classic Punjabi food and is best served simply with plain basmati rice or warmed Indian breads and plain yoghurt.

Serves 4

1 bunch spring onions (scallions), trimmed and thinly sliced
400 g/14 oz/large can of chopped tomatoes
150 ml/¼ pint/2/3 cup boiling vegetable stock
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp garam masala
Salt and freshly ground black pepper
450 g/1 lb very lean minced lamb
2 green chillies, seeded and finely chopped, or 20 ml/4 tsp green chilli purée (paste)
5 ml/1 tsp ground cinnamon
2.5 ml/½ tsp ground ginger
1 egg, lightly beaten
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)

Put the spring onions and chopped tomatoes in the ceramic cooking pot. Pour in the stock and add the turmeric and garam masala. Season with salt and pepper. Cover with the lid and switch the slow cooker on to High. Cook while preparing the meatballs.
Put the lamb, chillies, cinnamon, ginger and egg in a bowl. Season with salt and pepper, then mix thoroughly. Using wet hands, shape the mixture into walnut-sized meatballs.
Carefully place the meatballs in the hot sauce, arranging them in a single layer. Put the lid back on and cook on High for 2 hours or on Low for 4 hours or until the meatballs are cooked through.
Lift the meatballs on to plates. Stir the chopped coriander into the sauce, taste and adjust the seasoning if necessary, before spooning over the meatballs. Serve drizzled with yoghurt and accompanied by rice or Indian bread.

TIPS

Use spring onions rather than ordinary onions as they don't need to be pre-cooked.

Kashmir Lamb Curry

Most people's perception of a 'curry' is a hot and spicy dish. This recipe demonstrates the diversity of Indian cuisine; it is very mild, yet wonderfully fragrant and aromatic. It is typical of dishes from the region of Kashmir having no onions and using ground rather than fresh ginger. The lamb shanks become beautifully tender when slow-cooked. It is not necessary to pre-cook any of the ingredients.

Serves 4

4 lamb shanks
Salt and freshly ground black pepper
6 green cardamom pods, split
5 ml/1 tsp fennel seeds
2 bay leaves
5 ml/1 tsp ground ginger
1.5 ml/¼ tsp ground cinnamon
2.5 ml/½ tsp cornflour (cornstarch)
300 ml/½ pint/1¼ cups thick plain yoghurt
250 ml/8 fl oz/1 cup hot (not boiling) lamb or vegetable stock
Handful of coriander (cilantro) leaves, torn into small pieces

Remove any excess fat from the lamb shanks. Season well with plenty of salt and pepper. Place in the ceramic cooking pot in a single layer. Add the cardamom pods, fennel seeds and bay leaves.
Blend the ginger, cinnamon and cornflour with a little of the yoghurt in a large jug, then stir in the rest of the yoghurt. Gradually stir the stock into the yoghurt and pour over the lamb in the pot.
Cover with the lid and cook on Low for 4-7 hours or until the lamb is very tender. Skim any excess fat from the top (alternatively, you can cool the dish, refrigerate overnight and remove the solidified fat before reheating it on the hob).
Taste and adjust the seasoning if necessary. Scatter with torn coriander leaves over the top and serve with plain or Lemon-scented Rice.

TIP

You can brown the lamb shanks first, if you prefer.

Pork Vindaloo

This Goan classic originated in Portugal and was adapted to fit local ingredients and cooking techniques. It is a thick curry with little sauce. Ideally, it should be made a day ahead, to allow the flavours to mingle and develop.

Serves 4

5 ml/1 tsp paprika
5 ml/ 1 tsp garam masala
2.5 ml/½ tsp ground turmeric
2.5 ml/½ tsp ground cinnamon
2 hot red chillies, seeded if preferred and finely chopped, or 15 ml/1 tbsp chilli paste
30 ml/2 tbsp grated fresh or bottled ginger
2 garlic cloves, finely chopped, or 10 ml/2 tsp garlic purée (paste)
45 ml/3 tbsp white wine vinegar
450 g/1 lb lean boneless pork, cubed
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
1 star anise
5 ml/1 tsp soft brown sugar
250 ml/8 fl oz/1 cup very hot (not boiling) vegetable stock
Salt and freshly ground black pepper

Mix together the paprika, garam masala, turmeric, cinnamon, chillies, ginger, garlic and vinegar in the ceramic cooking pot. Add the pork and stir well to coat. Cover with the lid and leave to marinate for a few minutes.
Heat the oil in a large frying pan and cook the onion for 7-8 minutes until beginning to colour. Add the star anise and sugar and cook for a further 2 minutes, stirring. Turn off the heat. Pour in the vegetable stock, stir, then tip the mixture over the pork.
Stir, then cover with the lid and cook on High for 3 hours or on Low for 6-7 hours until the pork is tender.
Taste and adjust the seasoning if necessary. Serve with naan breads, plain yoghurt, lime pickle and chutney.

TIP

If you plan to make this curry a day ahead, cool the curry quickly when it has finished cooking and chill in the fridge overnight. Remove any solid fat from the top before reheating in a saucepan on the hob.

One-pot Pork Balti

Although it isn't an authentic Indian dish, this balti is sure to become a family favourite. Chunks of tender pork are cooked with rice and peas in a rich sauce to make a great all-in-one meal that's full of flavour but not too heavy.

Serves 4

550 g/1¼ lb diced pork shoulder
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, sliced, or 60 ml/ 4 tbsp frozen diced onion
60 ml/4 tbsp balti curry paste
400 g/14 oz/large can chopped tomatoes
450 ml/¾ pint/1¾ cups boiling vegetable stock
175 g/6 oz/2/3 cup easy-cook (converted) rice
75 g/3 oz/½ cup frozen peas, thawed
45 ml/3 tbsp chopped fresh or frozen coriander (cilantro)
Salt, to taste

Pat the pieces of pork dry with kitchen paper (paper towels) to help them brown when added to the pan. Heat 15 ml/ 1 tbsp of the oil in a frying pan over a high heat, add the pork and fry for 3-4 minutes until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
Add the rest of the oil to the pan and gently fry the onion for 6-7 minutes, until almost soft. Stir in the curry paste and cook for 30 seconds, then turn off the heat and stir in the chopped tomatoes. Pour over the pork, then mix in the stock.
Cover with the lid and switch on the slow cooker to High. Cook for 2-3 hours, or until the pork is almost tender.
Stir the rice into the hot mixture and cook for a further 45 minutes. Stir in the peas and cook for a final 10-15 minutes or until the pork is tender and the rice cooked. Stir in the chopped coriander, then taste and season with a little salt, if necessary. Serve with naan breads or popadoms.

VARIATION

This dish can be made with diced chicken breast instead of pork.

Hot and Sour Pork Curry

Vinegar often features in Goan cuisine, giving a sharpness which contrasts with the richness of meats such as belly of pork. Long slow cooking mellows its flavour.

Serves 4

900 g/2 lb belly of pork, skinned and cut into large cubes
90 ml/6 tbsp white wine vinegar
7.5 ml/1½ tsp hot chilli powder
5 ml/1 tsp ground turmeric
10 ml/2 tsp cumin seeds
5 ml/1 tsp yellow mustard seeds
5 ml/1 tsp soft dark brown sugar
1 large onion, finely sliced, or 60 ml/4 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
10 ml/2 tsp grated fresh or bottled ginger
Salt and freshly ground black pepper
350 ml/12 fl oz/11/3 cups cold water

Put the meat in a large non-metallic bowl with the vinegar, chilli powder, turmeric, cumin and mustard seeds and sugar. Mix well, cover and chill for 6 hours, or overnight if preferred.
Add the onion, garlic and ginger to the pork. Season well with salt and pepper, then stir everything until thoroughly mixed. Tip into the ceramic cooking pot.
Stir in the water, then cover with the lid and cook on Low for 5-7 hours or until the pork is very tender.
Skim any fat that is floating on the surface, then taste and adjust the seasoning, if necessary. Serve with Bombay Potatoes or Spinach and Potato Curry and chutney.

TIP

If possible, make this dish the day before, chill, then skim off the fat before reheating - the flavours will be even better.

Goan Pork Curry

Like many pork dishes from Goa, this one has a classic slightly sharp flavour from the addition of vinegar, but balsamic vinegar is used for a more subtle and refined flavour and richer colour. Tamarind further intensifies the tangy note, but is balanced by a good spoonful of jaggery or sugar.

Serves 4

2 onions or 90 ml/6 tbsp frozen diced onion
3 garlic cloves, crushed, or 15 ml/1 tbsp garlic purée (paste)
15 ml/1 tbsp grated fresh or bottled ginger
700 g/1½ lb pork shoulder, cut into thick strips
30 ml/2 tbsp groundnut (peanut) or sunflower oil
5 ml/1 tsp mustard seeds
5 ml/1 tsp ground cumin
2.5 ml/½ tsp ground cinnamon
2.5 ml/½ tsp dried chilli flakes
15 ml/1 tbsp jaggery or light muscavado sugar
45 ml/3 tbsp balsamic vinegar
15 ml/1 tbsp tamarind paste
400 ml/14 fl oz/1¾ cups very hot (not boiling) vegetable stock
Salt, to taste

Roughly chop one of the onions (or use half the frozen diced onion) and put in a food processor with the garlic and ginger. Process until finely chopped, then add 45 ml/3 tbsp cold water and blend to a purée.
Pat the pieces of pork dry with kitchen paper (paper towels) to help them brown more efficiently. Heat 15 ml/1 tbsp of the oil in a frying pan over a high heat, add the pork and fry for 3-4 minutes until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
Finely slice the second onion. Heat the remaining 15 ml/ 1 tbsp of oil and cook the mustard seeds for a few seconds, until fragrant. Add the onion and cook for 7-8 minutes, until beginning to colour. Add the onion purée, cumin, cinnamon, chilli and jaggery and cook for a further 2 minutes, stirring. Stir in the balsamic vinegar, then turn off the heat.
In a separate bowl, blend the tamarind paste with a few spoonfuls of the stock, then stir in the rest of it. Pour into the pan, stirring, then tip the mixture over the pork. Stir well, cover with the lid and cook on High for 3 hours or Low for 6 until really tender. Serve spooned over Turmeric Rice.

TIP

Sugar will work perfectly well if you cannot obtain jaggery.

Pork Jardaloo

Pork lends itself to fruity sauces with a touch of tartness as they help to balance the richness of the meat. The long, gentle cooking ensures that the pork is really tender and the apricots plump up having soaked up all the delicious meat juices.

Serves 4

550 g/1¼ lb lean pork, trimmed and cut into cubes
30 ml/2 tbsp groundnut (peanut) or sunflower oil
1 large onion, chopped, or 60 ml/4 tbsp frozen diced onions
45 ml/3 tbsp rogan josh curry paste
200 g/7 oz/small can chopped tomatoes
150 g/5 oz dried apricots, halved
450 ml/¾ pint/2 cups boiling vegetable stock
30 ml/2 tbsp double (heavy) cream or Greek-style yoghurt
30 ml/2 tbsp chopped fresh or frozen coriander (cilantro)
Salt, to taste

Pat the pieces of pork dry with kitchen paper (paper towels) to help them brown more efficiently. Heat 15 ml/1 tbsp of the oil in a frying pan over a high heat, add the pork and fry for 3-4 minutes until browned all over. Transfer to the ceramic cooking pot with a slotted spoon.
Heat the remaining 15 ml/1 tbsp of oil in the pan and fry the onion for 6-7 minutes until almost soft. Stir in the curry paste and cook for a further 30 seconds, stirring continuously.
Turn off the heat and stir in the chopped tomatoes and dried apricots. Tip over the pork, pour in the stock and stir well. Cover with the lid and cook on Low for 4-6 hours or until the pork is very tender.
Stir in the cream or yoghurt and chopped coriander. Taste and adjust the seasoning if necessary. Serve with basmati rice and popadoms.

VARIATION

Jardaloo is traditionally made with lamb, but I think it's even better made with pork - you can, of course, easily substitute lamb, if you prefer.

Pork Korma with Spinach

Instead of chunks of meat, this curry is made from minced meat. Like most kormas, the sauce is enriched and thickened with almonds, but this version is less rich and doesn't contain cream or ghee.

Serves 4

15 ml/1 tbsp groundnut (peanut) or sunflower oil
450 g/1 lb lean minced (ground) pork
2 onions, thinly sliced, or 90 ml/6 tbsp frozen diced onion
2 garlic cloves, crushed, or 10 ml/2 tsp garlic purée (paste)
Seeds of 6 green cardamom pods
15 ml/1 tbsp cumin seeds
700 g/1½ lb new potatoes, scrubbed and halved
450 ml/¾ pint/2 cups hot (not boiling) vegetable or chicken stock
Salt and freshly ground black pepper
10 ml/2 tsp cornflour (cornstarch)
300 ml/½ pint/1¼ cups thick plain or Greek-style yoghurt
75 g/3 oz/¾ cup ground almonds
150 g/5 oz bag baby spinach leaves
25 g/1oz/¼ cup flaked (slivered) almonds

Heat the oil in a large frying pan over a medium high heat. Add the pork and fry for 2-3 minutes until no longer pink and all the grains are separate. Add the onions, garlic, cardamom seeds and cumin seeds and cook for a further 5 minutes, stirring. Tip the mixture into the ceramic cooking pot.
Add the potatoes and stock, season with salt and pepper and mix everything together. Cover with the lid and cook on High for 2 hours or Low for 4 hours.
In a separate bowl, blend the cornflour with 150 ml/¼ pint/ 2/3 cup of the yoghurt and the ground almonds. Stir this mixture into the curry. Add the spinach leaves, pressing down into the hot liquid. Cover and cook for a further 30-45 minutes or until the spinach has wilted.
Stir the spinach into the curry, taste and adjust the seasoning if necessary. Drizzle with the rest of the yoghurt and sprinkle with the flaked almonds before serving.

VARIATIONS

Minced pork has been used in this kofta dish, but lean beef or lamb would work equally well.