Ok, we’ve all got our own tastes when it comes to spice so here are the ingredients rather than quantities
Cube the protein and add grated ginger, grated garlic, paprika powder, ground cinnamon, freshly chopped chilli, black pepper, a little salt and a splash of oil. Leave flavours to mingle for an hour or so.
Chopped and diced vegetables, use your imagination and preference. I used red onion, butternut squash, carrots and tiny cauliflower florets.
Sear the meat and put in a casserole or in your slow cooker. Sauté the vegetables for a few minutes then add chopped dried prunes or apricots, some stock and a tin of chopped tomatoes. The prunes almost melt into the sauce, so delicious!
Cook on high for at least 4 hours. Serve with cauliflower rice, Greek yoghurt, chopped coriander and as much extra chilli as hits the spot.