Would this recipe (or any of your others) be easy to convert into somthing that could be cooked in a slow-cooker? Was just thinking of making a lamb curry soon, so would want to cook the meat for a while.
It would, particularly for a lamb, beef or pork (or similar) curries (I do it myself, quite often, and it's great for cooking such curries). Though this isn't typically BIR style cooking, of course...
However, you should be aware that the spices seem to lose their intensity and flavour after such prolonged cooking. So, maybe add more spices or add some more towards the end of cooking to "pick it up" (flavour wise) again.