That’s a lot of modifiers. Anyway, I saw a similar recipe to this on a food forum. I wanted to something Indian-y with the leftover lamb I had from Easter. This crock pot dish ended up feeding a happy crowd at poker night.
About 2 lbs of cubed leftover lamb meat
1 chopped onion
2 cloves chopped garlic
some whole cloves
some powdered cardamom
some garam masala (don’t go overboard)
some cumin
some turmeric
some coriander
salt and pepper
a couple glugs of chicken broth
1 can chick peas
1 large container greek (or plain if you can’t find it ) yogurt
a little butter
Cashews, chopped (a generous handful)
squeeze of lemon juice
Brown onion and garlic in butter – add to crock pot. Throw lamb into pot, along with spices, chickpeas, broth, cashews and 1/2 cup yogurt (I think I used more than this). Cook 8 hours on low.
Add another 1/2 cup yogurt (or till sauce is to desired consistency) and squeeze of lemon juice. Adjust seasonings (you’ll probably need more salt). Serve over white rice.
