ROGAN JOSH

This was the mains dish we prepared in 'Country' cooking class , this week . Peel and slice 5 onions . Heat 3 tbs of oil in a med/ large frypan over a high heat . Add 1tsp of fennel seeds ,1 tspof ground cloves , 1 tsp of cardamon and 1 dsp of sweet paprika . Stir to combine with oil for 30 seconds , then add the chopped onions . Continue to cook until the onions soften 10- 15 minutes . Now add 2 tbs of minced garlic , 1 tbs of minced ginger , 1 tsp of ground tumeric , 2 tbs of ground coriander , 2 tbs of tomato paste and as much or as little sriracha that suits your tastebuds. Stir through and remove from heat . Slice in half 1 packet of cherry tomatoes and place in the bottom of your slow cooker bowl , along with 2 tbs of red wine vinegar and 125 ml of water . Now add 1.5 cubed shoulder lamb and pour the spice and onion mixture over . Stir to coat the lamb . Cover and cook on HIGH for 4 hours . Serve over rice or mixed grain .