MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Slow Cooker Indian Lamb Curry Categories: Indian, Lamb Yield: 4 Servings 500 g Lamb or mutton 2 tb Cooking oil 200 g Baby potato; halfed 2 Green cardamom 3 Cloves 1 Cinammon stick (1") 1 Bay leaf 300 g Onion; fineley chopped 1 tb Ginger garlic paste; heaping 1 1/2 ts Coriander powedr 1 ts Cumin powder 1 ts Turmeric powder 1 ts Kashmiri chili podwer 1 ts Red chili powder 1 ts Garam masala 1 lg Plum tomato; blanched and -chopped Salt; to taste Preparation time: 15 minutes Cooking time: 5 hours Slow Cooker Indian Lamb Curry is what you would need on a cold winter night. This is the best ever lamb curry and I can vouch for that. Heat oil in a heavy bottom pan. Add halved baby potatoes to the oil and fry for 5 minutes. Once the potato is slightly roasted, remove from oil with a slotted spoon. Keep aside. To the same pan, in the remaining oil add whole spices. Let it become aromatic. Add chopped onions. Cook onions until soft and starts to brown. Add ginger-garlic paste. Cook until the raw smell goes off. Add blanched tomato. Cook until the onion-tomato mixture starts to come together. Add all the spices. Cook the mixture until oil start to ooze from the sides. Add Lamb pieces. Cook for 5 minutes on medium heat. This step is required to brown the meat a little bit befor putting in the slow cooker. Then shift everything to the pre-heated slow cooker. Cook on low heat for 4 to 5 hours or 2-1/2 to 3 hours on high temperature. Stir a couple of times in between. If required add 1/2 to 1 cup of hot water for thinner gravy. Garish with fresh coriander and serve with rice/naan/paratha. Recipe by Subhasmita Panig Recipe FROM: MMMMM