*Read in a 1950s announcer's voice, so stares every 3rd word*
This is the ongoing saga of crock pot, dinners, and the quest to find something simple, easy, and delicious.
This is the recipe I used by going to bing.com, typing in crock pot recipes; crock-pot.com then clicking on lamb & veal for ingredients. And no, mine didn't look as pretty as the picture here, that I got from the internet.
Indian Lamb Korma with Cucumber Raita
Cucumber Raita Ingredients
1 large cucumber, seeded and grated
1 teaspoon salt
1/2 cup plain yogurt
2 tablespoons fresh mint, chopped
2 large yellow onions, chopped
2 teaspoons fresh ginger, finely grated
3 cloves garlic, minced
2 large dried chile peppers, seeded and de-stemmed, finely minced
2 tablespoons vegetable oil
3/4 teaspoon ground turmeric
2 teaspoons ground cumin
1 tablespoon ground coriander
1 1/2 pounds boneless lamb, cut into 1-inch cubes
2/3 cup ripe tomatoes, chopped
1/4 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1/4 teaspoon freshly ground black pepper
1/2 cup water
1/2 cup heavy cream
1.In a medium skillet, sauté the onions, ginger, garlic and chilies in the oil.
2.Add the turmeric, cumin and coriander and blend well.
3.Add the lamb, turning the meat as it browns.
4.When browned, spoon the lamb and spices into the Crock-Pot® slow cooker.
5.Add the tomatoes, cloves, cinnamon, cardamom, black pepper and water and mix thoroughly.
6.Cover; cook on Low 6 to 8 hours (or on High for 3 to 4 hours).
7.Thirty minutes before serving, stir in the heavy cream and re-cover.
8.For the Cucumber Raita: In a small bowl, sprinkle the cucumber with salt, and let stand for 5 minutes. Drain off the cucumber liquid. Stir in the yogurt and mint, and serve with the Indian Lamb Korma.