Slow Cooker Lamb Vindaloo Curry Recipe | myfoodbook

Ingredients

• 2 tbsp vegetable oil
• 1.2kg boneless lamb shoulder, trimmed and cut into 5-6 cm pieces
• 1 large brown onion, finely chopped
• 1 x 375g sachet Passage to India Vindaloo Simmer Sauce
• Steamed basmati rice, diced cucumber, naan or roti bread, thick natural yoghurt and mint leaves, to serve