Tender Lamb - slow cooker style

[Naga]

I finally went with the slow cooker combined with Mick Crawford's pre-cook recipe but using less water.

Had the meat on high for 2 hours then low for 4 hours. The texture was terrific - still some bite and texture to the meat, but flaking and melting in the mouth. Lovely!

The only caveat I have is that the lamb chunks were a tad over-spiced. Still good, mind you, but maybe the slow-cooking had something to do with that.

But I'm now sold on slow-cooking the lamb for my curries.