I did it for approx 1 1/2 hours on high in the slow cooker. Went to check on it and it was amazing! Cut with a spoon, melt in the mouth and the broth left in the cooker..... well I keep going and basically drinking it,lol. Its lovely. A simple curried lamb broth and I shall add a bit of that to the base later (if there is any left)  :

Yeah, When I make the base I try and freeze a few smaller portions for saag aloo, bombay spuds etc so I have put the small portion of base with my lamb leg steaks (cubed) in the slow cooker with a dried crushed kashmiri chilli.

I am going to make this for tea tonight. Currently pre-cooking the lamb

Hello Clive, Welcome

Superb looking food MA!! Yum  ;D

I made 4 different heat levels of chicken madras with pilau, naan and veggie samosas

I have used leg too but at the minute on the butchers counter in Tesco Lamb shoulder is half price =

I religiously make H4ppy naans every Thursday now and they are always spot on. I don't use seeds and only use 50grams of sugar MAX.
I use room temperature milk and egg, leave that to sit half an hour. Add that to the flour, add water and mix gently with a knife until just mixed.
Cover with cling film and leave till night time.
Oil it and whack it in the fridge.
Take out very early Friday morning. Leave to rest for 2 hrs, ball up and flour, leave to rest at least 4 hrs.
Cook!
Perfect every time I add garlic and butter to mine with I fry off in a little fry pan and it's the dogs doo-dars! ;D

Wow!! Lovely glossy sheen, veggies look like they still have crunch, looking fantastic MA

Looks lovely and sounds fab!