Slow cooker lamb curry

Doubled the recipe. Used 1 can chickpeas, 1 can butter beans. Used 1 tin of cooked green lentils rather than uncooked red lentils. Used tikka paste because that's what we had! Will try again with beef and also chicken... and madras paste! Don't need the butter beans when doubling up, 1 tin of chickpeas is plenty. Used a lot less water than directed and cooked on medium (short on time). Had the lid off for the last hour.

Eh, pretty plain and more of a soup then a curry.

Made as directed, with Thai red curry paste in place of the madras. Yielded two huge plates of luscious, tender lamb and beautifully cooked vegetables, with lots of liquid we didn't eat. Spooned it all over brown rice, added a little of the liquid, and the two of us were well fed. I'd love to try this with goat, if I'm ever able to find it around here.

Really good using Goat instead of Lamb

Super simple and flavours were lovely, yields a smaller batch of food than I had hoped though so will try doubling down next time.

Added 1/4 cup ground almonds and currants as well a tablespoon of mango chutney at the end. Amazing!