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.
1 medium onion, thinly sliced
3 cloves garlic, minced or pressed
1 tablespoon fresh ginger root, grated
1 cinnamon stick, about 2″ long
1/2 teaspoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 teaspoon ground turmeric
1/4 teaspoon ground cloves
1/4 ground cardamom
3 1/2 pounds chicken, whole, cut up and skinned
1/2 cup chicken broth
2 tablespoons cornstarch, blended with 2 tablespoons cold water
1/4 cup cilantro leaves, lightly packed
1/2 cup green onions, sliced
In a 4-quart or larger electric slow cooker, lightly mix thinly sliced onion, garlic, ginger, cinnamon stick, cumin, red pepper flakes, turmeric, cloves, and cardamom. Rinse chicken and pat dry; then arrange, overlapping pieces slightly on top of onion mixture. Pour broth over chicken. Cover and cook at low setting until meat near thighbone is very tender when pierced (6 to 7 hours). Gently lift chicken to a warm serving dish and keep warm. Skim and discard fat from cooking liquid, if necessary; remove and discard cinnamon stick. Mix cornstarch with cold water; blend into cooking liquid. Increase cooker heat setting to high; cover and cook, stirring 2 or 3 times, until sauce thickens. Add salt to taste, and pour broth over chicken. Garnish with cilantro leaves and green onions.