@deanedwardschef’s SLOW COOKER LAMB KEEMA Ingredients- 1 onion sliced 400g lamb mince 1 tbsp. garlic and ginger paste 2 tbsp. tikka masala paste (I use Patak’s) 1 tsp. turmeric 1 tbsp. garam masala 1⁄2 tsp chilli flakes 1 tbsp. tomato puree 1 x 400g tin chopped tomatoes 1 beef stock pot 1 x 500g tin new potatoes drained 300g frozen peas defrosted 1 tsp. sugar Fresh coriander to garnish Method- Put all of the ingredients apart from the peas, sugar and coriander into your slow cooker pot and stir until well combined, pop on the lid then cook on the high setting for four hours or the low setting for eight hours. Once cooked season with salt and pepper then add the sugar to taste, stir through the peas and then leave to sit for 5 minutes. Finally, garnish with some fresh coriander and serve with a portion of rice.