Here is a tried and tested recipe that is truely amazing

The stew is very easy to prepare and has wonderful spices added to the rich tomato sauce, namely, cinnamon, cardamom, chilli powder and turmeric. If you find the sauce isn't spicy enough then I would just add more to taste.
I cooked my stew in the slow cooker for about 5 hours on high and the meat was meltingly tender and the sauce wonderfully rich.
After cooling, the stew can be stored in the fridge for a day or two and then it will taste even better.
When you are ready to eat the stew, reheat, swirl the yoghurt through the sauce

Sear lamb in olive oil in a heavy skillet or Dutch oven. Add onions. Sauté for afew minutes over medium-high heat. Lower heat to medium, and stir in garlic, turmeric, cardamom, crushed red pepper and cinnamon and sauté for 3 minutes,stirring constantly to avoid sticking. Add tomatoes and stock and stir. Transfer to the slow cooker



• 2 1/2 pounds lamb stew meat - preferably leg
• 1/3 cup olive oil
• 3/4 pound onions, diced large
• 4 teaspoon chopped garlic
• 2 teaspoons turmeric
• 1/4 teaspoon ground cardamom
• 1/2 teaspoon crushed red pepper - or to taste
• 1/2 teaspoon cinnamon
• 32 ounce can tomatoes, drain & chop
• 1 cup beef stock
• 1/2 cup yogurt
• 1 tablespoon grated lemon peel
• Salt, to taste

Let me know how you get on