• 800g diced lamb shoulder
• 
2 tablespoons coconut oil or ghee
• 
1 large brown onion, chopped
• 2 garlic cloves, crushed
• 
4cm piece fresh ginger, peeled, grated
• 
1 long red chilli, finely chopped (optional)
• 
1/4 cup Indian madras curry paste
• 
270ml light coconut milk
• 1 teaspoon Vegeta gourmet stock powder
• 1 cinnamon stick
• 1 dried bay leaf

Directions:

1. Heat oil or ghee in a saucepan over medium-high heat.
2. Cook lamb, in batches, for 3 to 4 minutes or until browned.
3. Transfer to a 4.5 litre-capacity slow cooker.
4. Add onion, garlic and ginger to pan and cook, stirring, for 4 to 5 minutes or until tender.
5. Add chilli if using and curry paste. Cook, stirring, for 1 minute or until fragrant.
6. Add coconut milk, stock and 3/4 cup cold water.
7. Bring to the boil and transfer to slow cooker.  The add the cinnamon stick and bay leaf.  Stir to combine.
8. 
Cook, covered, on LOW for 6 hours or until lamb is tender.
9. Remove and discard cinnamon stick and bay leaf. Serve with cauliflower rice, yoghurt, coriander and a slice of lemon.