A GREAT RECIPE. THE FLAVOURS ARE OUT OF THIS WORLD.
You can substitute the lamb for goat or beef if preferred, the dish is equally delicious!
Cut the lamb meat into large chunks, place in a bowl with the lime juice, all purpose seasoning and curry powder. Turn it over with your hands to get it well coated and leave too marinate in the fridge for 4 hours or overnight.
Once marinated add to the Crock-Pot bowl with all other ingredients, apart from the parsley and coriander, stir well and add small cup of water, around 200ml. Turn the slow cooker to high and cook for 6 hours.
Add the coriander and flat leaf parsley just before serving.
Serve with steamed rice.