Peasant lamb curry

For 4 serves:

diced pumpkin
1.5kg lamb forequarter (4 chops)
2 spring fresh curry leaves
1 tsp black mustand seeds
1 small onion, chopped
2 garlic cloves, crushed
1 Tbsp grated ginger
2 tsp ground cumin
1 tsp garam masala
1 tsp chilli powder
2 tsp tandoori paste
1 Tbsp lemon juice
1/3 cup water
peas
fresh coriander


Place pumpkin in base of slow-cooker.
Brown chops in pan & add to slow-cooker.
Fry mustard seeds and curry leaves till popping. Add onion, garlic & fry for a few minutes till softened. Add dry spices and cook 1 - 2 mins.
Put all remaining ingredients (except peas & corriander) into slow-cooker. Cook on low for 6 to 8 hours.
In last hour, put brown rice & barley in rice cooker. Once rice is done, skim excess fat from lamb, add peas to slow-cooker, wait a few minutes to cook and serve with rice & coriander.