2 pounds boneless lamb, cut in 2-inch pieces
1 1/2 cups minced onions
1 cup chopped tomatoes
1 1/2 tablespoons peeled and minced ginger
1 tablespoon minced garlic
1 tablespoon coriander powder
1 1/2 teaspoons cumin powder
3/4 teaspoon cayenne
3/4 teaspoon turmeric
salt to taste
2 chopped green chilis, preferably serranos
1 cup plain nonfat yogurt, stirred smooth at room temperature
1 teaspoon cornstarch stirred into yogurt
2 tablespoons oil
2/3 cup chopped cilantro (divided use)
1 teaspoon garam masala
In a large saucepan, combine all ingredients except 1/3 cup of cilantro and garam masala. Mix well and let marinate 30 minutes.
Cover saucepan and bring to a boil. Transfer to slow-cooker, and cook on Low 5 to 7 hours until meat is fork-tender.
If too much liquid remains after meat is cooked, remove cover, raise heat, and reduce until gravy is thick.
Turn off heat, sprinkle with garam masala (or mixture of 1/4 teaspoon each of ground cinnamon, ground cardamom, ground clove, and pepper), cover and let rest 5 minutes.
Garnish with remaining cilantro, and serve in bowls over white rice or an Indian bread. Makes 8 servings.