Slow Cooker Lamb Curry

1. Place flour and lamb in a snap-lock bag.
Season with salt and pepper. Seal. Shake to coat.
Press brown on your multi cooker and heat oil. Cook lamb, in batches, for 3 to 4 minutes or until browned and remove.
2. Add onion, garlic and ginger to the multi cooker and cook, stirring, for 4 to 5 minutes or until tender. Add chilli and curry paste. Cook, stirring, for 1 minute or until fragrant.
Add coconut milk, stock powder and 3/4 cup cold water.
Add cinnamon stick and bay leaf. Return lamb and any juices stir to combine.
3. Press cancel, close the lid then press the slow cook button, press 4 hours and start. Make sure your valve is on exhaust.
Once done remove and discard cinnamon stick and bay leaf.
Serve with rice, yoghurt, naan and coriander.