4 cups peeled,seeded,chopped tomatoes (I used canned)
2 tablespoons plain yogurt ( I used rice milk or nothing)
chopped cilantro for garnish
Directions
Heat oil in a skillet and add onions, ginger, garlic, and salt. Saute until onions begin to brown. Add lamb and cook until no longer pink. Drain grease from meat mixture. Add curry powder, cinnamon, turmeric, coriander, cumin, Tabasco, and pepper. Stir for several minutes to release flavor of spices. Transfer ingredients to the slow cooker and set temperature to low for 1 to 2 hours. Add tomatoes and yogurt(or substitute) to lamb mixture and cook half an hour longer. Taste and adjust seasonings, Serve over rice and garnish liberally with chopped cilantro.
Comments
Phyllis Watson on Mon Mar 03 13:05:10 UTC 2008:
Dave and Mike of the asbestos tongues, added liberal amounts of ground hot pepper to the dish at the table. This is a mild curry suitable for tender palates, but it is easy, if you know the tastes of people eating the dish, to add heat!