Lamb Curry Slow Cooker

By tonyglib

Ingredients

• 1 . Cooking oil: 1/2 Cup
• 2 . Cubed Meat (1" cubes): 2 Pounds
• 3 . Chopped Onions (Preferably ground): 2 Cup
• 4 . Salt: 3/4 teaspoon
• 5 . Ground Lal Mirch (Cayenne Pepper): 1 teaspoon
• 6 . Minced Garlic: 2 Tablespoon
• 7 . Finely Chopped peeled fresh ginger (1"): 1 Tablespoon
• 8 . Chopped Hari Mirch (Serrano): 2
• Remove seeds and white membrane to reduce heat.
• 9 . Curry powder : 2 1/2 Tablespoons
• 10 . Chopped tomatoes: 1 1/2 Cup
• 11 . Water: 1 Cup
• 12 . Bay Leaf: 2
• 13 . Degi Mirch (Paprika): 2 teaspoon
• 14 . Garam Masala : 2 teaspoons
• 15 . Plain Yogurt

Details

Servings 8

Preparation

Step 1

1. Heat oil in heavy bottom pan. Brown meat. Remove with slotted spoon and transfer to the slow cooker.

2. Add onions, salt and cayenne pepper. Sauté about 5 minutes till the onions are translucent and the edges start to turn brown.

3. Add garlic, ginger, and Serrano. Sauté about 2 minutes.

4. Add Curry powder. Sauté about 30 seconds.

5. Add tomatoes and water. Heat till it is bubbly. Transfer the contents to the slow cooker. This heating process will give a head start for your slow cooker.

6. Add Bay leaf, Paprika, and Garam Masala to the crock pot. Cover. Turn on high.

7. Cook for 40 minutes. Stir. Turn to low. Cook for six to eight hours.

8. Add yogurt for final 10-30 minutes to disired consistancy.