Wild Garlic and lamb Garam Masala

For a very short period at the end of March you may be lucky enough to be overcome by the natural intense smell of wild garlic whilst out walking.

This natural display will be over by Easter and this wondrous sense of smell will be gone for another year.   We were so enthralled and excited by this natural phenomenon that we decided to plant some in our own allotment.

So today I decided to pick a fresh bunch and cook lamb garam masala.

Initially while you are preparing, warm up your slow cooker and heat sunflower oil in a frying pan.  Then gently fry cumin seeds and very slowly sweat your onions, garlic and chilli.  Add to pot.   Re-heat your pan and gently seal your meat with all your spices.  Add your potatoes and mushrooms.  DO NOT BURN YOUR SPICES!

Add all the above to your slow cooker and pour in a tin of chopped tomatoes.  I even add a little boiling water to the tin to get all the flavour out and add more liquid to the curry.  Turn slow cooker to slow, stir once, add lid and go down the pub ! This takes between four and eight hours to cook depending on how tender you want the lamb to be.  When ready to eat stir in some garam masala and cook your rice.

I used ginger, cumin, coriander, garlic, tumeric, bay leaves, chillies, pepper, garam masala and wild garlic.