Slow Cooker Recipes - - - Let's share

Sachita · 10-02-2012, 03:50 PM

Ok one of my favorites. Unfortunately I never measure but thats part of the fun! Maybe someone here can help develop a measured version? lol Trust me, this is one dish you'll eat often.

I start with leg of lamb only because its easier to get here. I cut it up in large chunks. I lightly flour and brown in extra virgin coconut oil but you can also use peanut or canola.

Once brown throw in crock add :
large sweet onion chopped
large shallot
lots of butter- real butter like 1/2 cup butter.
few teaspoons lemon juice (I sometimes use lime)
garam masala which is an indian spice.. yummy about few teaspoons
Chili powder, cumin - this depends on your taste but maybe ateaspoon each more if you like spicy.
few small bay leaves
2 cups of tomato puree or I use fire roasted tomatoes they cook down.
maybe a cup of half and half
cup of good plain yogurt

sometimes I use more yogurt or sour cream & less half and half.

bunch of nice yummy portabello mushrooms or shataki.

Of course salt and pepper and be sure to salt and pepper the lamb when browning.

Turn it on low if you're going to work. Or turn it on normal or high for about 4 hours depending on your crock.

When done I serve over basmati rice and put fresh chopped cilantro on top.

BTW this is a butter chicken recipe converted so if you rather not mess with all the spices you can buy a butter chicken mix then just add the tomatoes, yogurt, etc.

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10-02-2012, 03:50 PM	#32
Sachita Senior Member How Do You Identify?: Alpha Femme Preferred Pronoun?: Goddess Relationship Status: Completely in love Join Date: Nov 2009 Location: Southern Virginia Posts: 3,225 My Photo Gallery Thanks: 2,564 Thanked 8,992 Times in 2,247 Posts Rep Power: 21474855	Ok one of my favorites. Unfortunately I never measure but thats part of the fun! Maybe someone here can help develop a measured version? lol Trust me, this is one dish you'll eat often. I start with leg of lamb only because its easier to get here. I cut it up in large chunks. I lightly flour and brown in extra virgin coconut oil but you can also use peanut or canola. Once brown throw in crock add : large sweet onion chopped large shallot lots of butter- real butter like 1/2 cup butter. few teaspoons lemon juice (I sometimes use lime) garam masala which is an indian spice.. yummy about few teaspoons Chili powder, cumin - this depends on your taste but maybe ateaspoon each more if you like spicy. few small bay leaves 2 cups of tomato puree or I use fire roasted tomatoes they cook down. maybe a cup of half and half cup of good plain yogurt sometimes I use more yogurt or sour cream & less half and half. bunch of nice yummy portabello mushrooms or shataki. Of course salt and pepper and be sure to salt and pepper the lamb when browning. Turn it on low if you're going to work. Or turn it on normal or high for about 4 hours depending on your crock. When done I serve over basmati rice and put fresh chopped cilantro on top. BTW this is a butter chicken recipe converted so if you rather not mess with all the spices you can buy a butter chicken mix then just add the tomatoes, yogurt, etc.