1. Mix together the lamb dice, turmeric, coriander, cumin and smoked paprika.
  2. Saute the lamb and spices until all the lamb is browned and place into the slow cooker cooking bowl.
  3. Saute the onion, garlic and ginger on a medium heat and add to the lamb.
  4. Add the mushrooms and stock to the slow cooker and put the lid on top.
  5. Cook the curry on HIGH for 3 hours. Add the sweet potato.
  6. Cook for a further 2 hours, add the cauliflower and cook for a further 1 hour.
  7. Drain and rinse your chickpeas and add to the curry. Add the lemon juice.
  8. Mix the gravy powder with a little water to make a paste and add to the curry, season if required.
  9. If cooking is complete, turn the slow cooker off and stir through the green beans.
  10. Serve with natural yoghurt.