Recipe provided by | Platings and Pairings
INGREDIENTS
3 pounds bone-in or 2 pounds boneless, American lamb stew meat, lamb shanks, and/or lamb shoulder steaks
2 tablespoons extra virgin olive oil
2 medium onions minced
4 cloves garlic minced
2 tablespoons curry powder
1 tablespoon ground coriander
1 tablespoon cumin
1 teaspoon kosher salt
1 cup crushed tomatoes
1 cup bone broth or chicken stock
1/2 cup greek yogurt
salt and pepper to taste
juice of lemon
FOR SERVING:
basmati rice
yogurt
cilantro
tomatoes and cucumbers
DIRECTIONS
Heat olive oil in a large, heavy skillet over medium high. Once hot, add the lamb and brown on all sides, working in batches if necessary to avoid crowding the pan. Place in slow cooker.
Add onions, garlic and curry powder to the skillet and cook until onions have softened, 3-4 minutes. Place in slow cooker.
Add remaining ingredients (except yogurto slow cooker and cook on LOW for 6 hours. Stir in yogurt and season to taste with salt and pepper. Serve with basmati rice, yogurt and cilantro, if desired.
