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Use the slow cooker to make this nutritious, easy curry and the lamb will melt in your mouth. You can batch cook and freeze the leftovers for another day
Put all of the ingredients into the slow cooker pot with a third of a can of water and stir well. Cover with the lid and chill in the fridge overnight.
The next day, stir again, then cook on Low for 6 hrs until the lamb and vegetables are tender. Serve with brown rice.
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