by mommiecooks
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mommiecooks's Notes:
11/2 pounds Cooked leftover lamb Ask a question about this ingredient
1 Onion, Chopped Ask a question about this ingredient
2 cups Broth Ask a question about this ingredient
6 ounces Mushrooms, chopped Ask a question about this ingredient
2 tablespoons Curry Ask a question about this ingredient
1 tablespoon Rosemary Ask a question about this ingredient
2 Cloves of Garlic, Minced Ask a question about this ingredient
2 tablespoons Butter Ask a question about this ingredient
2 tablespoons Olive Oil Ask a question about this ingredient
1 tablespoon Garam Masala Ask a question about this ingredient
1 teaspoon Ginger Ask a question about this ingredient
1 teaspoon Salt Ask a question about this ingredient
1/2 teaspoon Fennel Ask a question about this ingredient
1 tablespoon Oregano Ask a question about this ingredient
2 Large Baking Potatoes, Cubed Ask a question about this ingredient
1 Can of Tomato Paste Ask a question about this ingredient
1 Bunch of Cilantro, Chopped Ask a question about this ingredient
Pull out your slow cooker and add everything into the pot with the exception of the yogurt.
Ask a question about this stepNow turn on your pot, setting it on low for the next 4-6 hours or high for the next 3-5.
Ask a question about this stepWhen the time is up, open up your slow cooker, grab your yogurt and stir it into the curry. Serve over rice.
Ask a question about this step
Aki Kamozawa and H. Alexander Talbot are the founders of the culinary consulting business Ideas in Food.
very good recipe with Garam Masala