Kashmir Lamb Curry

Ingredients:

• 1.3 Kg (2lb) boneless lamb, sliced and cut into 2.5cm (1") cubes
• 1 small sized onion, grated
• 2 cloves minced garlic
• 1 teaspoon coriander seeds, crushed
• 1 teaspoon salt
• 2 teaspoons cumin seed
• ½ teaspoon pepper, black
• 1 teaspoon ginger, powdered
• 1 teaspoon cardamom and ground cloves
• ½ teaspoon cinnamon, ground
• ¼ cup of lemon juice
• 1 cup of yogurt
• ¼ cup of butter
• 2 teaspoons curry powder

Steps:

1. In a large bowl, mix the onion, coriander, garlic, salt, cumin, ginger, pepper, cloves, cinnamon, cardamom and lemon juice.
2. Beat the mixture thoroughly until smooth.
3. Add the butter and yogurt and blend again.
4. Put the lamb chunks in a large galloon freezer bag then add the marinade mix.
5. Place the marinated lamb in a bowl and let it stand overnight in the fridge.
6. In the morning, place the lamb and marinade it in the slow cooker.
7. Cook over low heat for about 10 hours.
8. Best if served with steamed rice.
    

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