Slow Cooker Lamb And Pepper Curry

• I tsp Virgin Coconut Oil
• One large Onion
• A thumb of ginger
• 4 cloves of garlic
• 2 tsp mustard seeds
• 1 tsp fennel seeds
• 1 tsp cumin
• 2 tsp turmeric
• 2 tsp coriander
• 1 tsp light brown sugar
• 1/2 tsp salt
• 1 green chilli pepper
• 300g Lamb diced
• 3 bell peppers
• 1 tin of chopped tomatoes
• Coriander to garnish

1. Turn on pot to high temperature and add 1 tsp of coconut oil.
2. Blend the onion, garlic and ginger until they form a paste. Add paste to the pot and let cook for about 3-5 minutes.
3. Add spices; mustard seeds, fennel seeds, cumin, turmeric, coriander, light brown sugar and salt and the green chilli (optional) let cook for a further 3 minutes.I love spice so I throw in the chilli with seeds and all, if you like less spice remove the seeds or leave out altogether.
4. Add the lamb and coat in the sauce cook for a further 2 minutes
5. Add the bell peppers and tin of tomatoes. Mix together cover and cook on low for 8 hours.
6. Remove from Slow cooker and add fresh coriander and almond slices

i, onion, ginger, garlic, seeds, fennel seeds, cumin, turmeric, coriander, brown sugar, salt, green chilli pepper, bell peppers, tomatoes

Taken from www.yummly.com/recipe/Slow-cooker-Lamb-and-Pepper-Curry--1845666 (may not work)