Ingredient !
500gram leg lamb boned and cubed. 2 tablespoon curry paste or powder. 2 zucchini cut into chunks. 2 large carrots cut in chunks
2 capsicum cut in chunks. juice of one lemon. 1 jar mango chutney (fruit chutney if mango is unavailable). 1 can chickpeas. 1 small tub natural yoghurt. 2 cups dry couscous to serve
Preparation !
Throw everything except the yoghurt in the slow cooker (veges first), mix it around, add a little water and cook on low for 8 hours.
If the curry is a little too liquid when the time is up, take the lid off and put it on high to reduce. Stir through the yoghurt. Serve with couscous.
This curry freezes very well. i ve frozen it with the couscous and on its own.