I used the lamb from Supervalu but to be honest I wasn’t very happy with it as the pieces were too small. Personally I prefer chunky pieces of meat in a curry esp when they have been cooked to perfection and so are melt in the mouth. I would advise going to your butcher and asking for lean (or as lean as possible) chunks of lamb shoulder.
SLOW COOKER INSTRUCTIONS are below the method.
IF YOU WANT YOURS TO BE GLUTEN FREE MAKE SURE YOU USE GLUTEN FREE SPICES.
You will need – 1 heavy bottom pot or deep non stick pan, 1 sharp knife, 1 chopping board, 1 wooden spoon or similar.
If using stewing beef cook for 4 hours on high or 8 on low.