1 onion diced
2 garlic cloves
1 Tbsp ground coriander
i Tbsp ground cumin
4cm piece of Fresh ginger grated
1 tsp ground cloves
1 tsp turmeric
1 tsp chili powder
410g tin of crushed tomatoes
500g lean diced lamb
1 tub of low fat unflavoured natural yoghurt

1. Heat a crock pot coated with cooking spray and onion and garlic. Cook for 2 mins and a 1/4 of water to sautee.
2. Add the meat
3. Add in all the herbs and stir well so all the meat is coated.
4. Add tomatoes and fill tin half way with water and add to the pot.
5. Bring to the boil and turn down to slow cook so that meat is tender.
6, Monitor fluid levels, do not allow to dry out. Add more water if meat not tender.
7. When ready turn heat off and stir through yoghurt.
8. Garnish with fresh coriander and serve with pappadums


**Pappadums can be prepared by zapping in the microwave for 30 seconds each. No need to deep fry in oil