A twist on the typical curry recipe with the addition of lamb!
3 lb bone-in or 2 lb boneless, American lamb stew meat, lamb shanks, and/or lamb shoulder steaks
2 T extra virgin olive oil
2 medium onions, minced
4 cloves garlic, minced
2 T curry powder
1 T ground coriander
1 T cumin
1 t kosher salt
1 C crushed tomatoes
1 C bone broth or chicken stock
1/2 C Greek yogurt
Salt and pepper to taste
Juice of lemon
Tomatoes & cucumbers
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 yogurt 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.