I love dishes that are slow cooked. It gives enough time for the main ingredient to absorb all the infused flavors. They come in really handy when you have people coming in for lunch and you do not want to spend all morning in kitchen. A slow cooker can be used at low heat to continue cooking the food for 7-8 hours without burning and over cooking.
Be prepared to wake up next morning to the amazing smell of your food.
500g diced lamb
2 medium sized onions
3 cloves of garlic
1-2 green chili (optional)
1 Bay Leaf
1-tbsp ginger garlic paste
3-4 tablespoon of yogurt
Here is a list of spices I used:
1 tbsp Red Chili Powder (or as much as your taste buds allow you)
1 tbsp Coriander powder
¼ tbsp of nutmeg powder
½ tbsp Cumin powder
2 tbsp of fenugreek leaves
½ tbsp allspice powder
Clean the diced lamb pieces and set them aside. I am not going to marinate these because they will have enough time in slow cooker to absorb all flavors from curry.
Chop onion, ginger and garlic.
Heat oil in a pan and add some bay leaves.
Add garlic and ginger and sauté it for few minutes. Do this on low flame.
When it starts turning brown, add diced onion.
Keep stirring it for 3 to 4 minutes at low flame.
Add ginger garlic paste, mix and stir it for another 2 minutes.
Add all the mentioned spices and mix them properly and leave it on low heat. If the paste looks dry, add just a bit of water.
When the raw smell of the onions and spices fades away, add yogurt to the mix. Stir it well, and cover the pan for another 5 minutes. Keep the flame low else the mix might stick to the bottom of the pan.
The yogurt will make the mix thick and you will start noticing oil oozing out from the sides. This means the paste is ready to be transferred to the slow cooker.
Mix enough water and transfer it to slow cooker along with diced lamb.