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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.

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    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.

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    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