INGREDIENTS
2 Tbsp oil
2 onions, minced 2 1/2 lb lamb cubes
3 Tbsp minced fresh ginger
3 garlic cloves, minced Salt/Pepper to taste
2 Tbsp Garam Masala
1 Tbsp Coriander
2 Tbsp Curry Powder
1 Tbsp Cumin
1-796 ml. diced tomatoes
2 cups Chicken Broth
1/2 cup plain yogurt
INSTRUCTIONS
Premium Sausage is pleased to sell local lamb from XK Lamb near Echo Dale Park. This family operated sheep farm is just minutes outside of Medicine Hat and supplies Premium Sausage with fresh Lamb. We sell their lamb as sausage, lamb chops, roasts, loins and more. Phone ahead to pre-order or to see what is available on our shelf. This Curry recipe is relatively mild. Add or subtract seasoning to taste.
Heat oil in frying pan. Add minced ginger, garlic and chopped onions, fry until lightly brown. Add lamb and all spices. Fry until lamb is browned. Transfer to crock pot and add chicken broth. Put tomatoes in a blender and purée. Add to crock pot. Cook on high for 2 hours and add yogurt. Stir in yogurt until blended. Taste and add seasonings if needed. I always add more at this point. Cook on medium for 2-3 additional hours. Serve over Basmati rice. Toppings such as chopped peanuts, chopped bananas, raisins and yogurt are optional.
Serves 6 people.