Gently heat 1 tbsp of the oil in a large pan. Add handfuls of the lamb at a time and brown the meat for about 6-8 mins then transfer to your slow cooker.
Add the remaining oil to the pan and sauté the onion for about 5 mins until softened then stir in the ginger and garlic paste, green chilli paste, turmeric, garam masala, cinnamon and ground cumin. Stir well together a further minute then transfer to your slow cooker.
Add the tin of chopped tomatoes and lamb stock to the slow cooker and stir well. Cook on a low heat for about 6 hrs.
Serve the curry garnished with chopped fresh coriander and some basmati rice or naan breads.
Nutrition label does not include basmati rice or naan breads.