Prep 15 mins
Cook 8 hrs
This recipe is cooking as I am posting it and the smell throughout the house is terrific... You might opt to use fresh garlic & onion instead of the powdered version, as well as cheaper cuts of lamb w/ bone. And while the recipe doesn't call for it, a little curry may be a nice addition too.
- In a separate bowl, toss lamb with garam masala.
- Place potatoes in a 4 quart slow cooker.
- Add seasoned meat.
- Sprinkle with garlic powder, onion powder, salt and pepper.
- Pour undrained tomatoes, raisins and water over all.
- Cover and cook on low-heat setting for 8 to 10 hours or on high-heat for 4 to 5 hours.
- Ladle stew into bowls and top with yogurt if desired.
It smelled wonderful when I walked in the front door, but I was disappointed. It was very bland. I guess I expected something more like a real Indian korma dish. This isn't it.
I just made this dish this afternoon with shoulder lamb chops (cut into cubes with bone removed), sultanas instead of raisins and fresh onions instead of onion powder. True enough, the aroma in the house is to die for. I went out and came back a couple of hours later and wondered what the delicious smell was - and it was coming from my house! The lamb melts in your mouth and I can quite believe it will be even better once the flavours have had a chance to blend overnight. Thanks for posting!
This is a fabulous dish! Made this a while back and thought it was quite good. Then I put extra servings in the freezer. Took it out and had for lunch today, and it was fantastic! So - make this for dinner tonight, then put extra in the freezer for a meal later on, you won't be sorry.