Prep Time 15 minutes    

Cooking Time 8-10 hours LOW 4-5 hours HIGH

Servings 4

Ingredients

1 cup plain yoghurt

1/2 tsp salt

2 tbsp curry powder

1 tbsp minced ginger

1 tbsp minced garlic

2 lbs lamb stewing meat, or lamb shanks

1 tbsp grapeseed oil

1 cup / 1 medium onion, chopped

3 tbsp tomato puree

1 tsp kashmiri chili powder or 1 tbsp paprika

2 tbsp garam masala

1 1/2 cups water

In a mixing bowl combine the yogurt, salt, curry powder, ginger and garlic and stir. Add the lamb and stir to ensure it is coated with the yogurt mixture. Cover and refrigerate for a few hours or overnight. (I did so in my slow cooker insert overnight)

In a saute pan heat the grapeseed oil, add the chopped onions and the garam masala powder and sauté gently for 2 minutes.

Stir in the tomato paste and water.

Add this onion and tomato mixture to the marinated lamb shanks in your slow cooker and stir. Cover and cook on LOW for 8-10 hours or HIGH for 4-5 hours.

Serve the lamb and spoon over the sauce, serve with steamed rice, traditional Indian breads (chapatis or naan) or a pea and potato side dish.