For the Crock-Pot: I haven't tried it yet!

Indian Lamb Korma


2 large onions, chopped
2tsp[. ginger, finely grated
3cloves garlic, minced
2 large dried chile peppers, seeded and de-stemmed, finely minced
2Tbs. vegetable oil
3/4 tsp ground tumeric
2tsp. ground cumin
1Tbs ground coriander
1/1/2 lb. boneless lamb, cut into 1 inch cubes
2/3/ cup ripe tomates, chopped
1/4 tsp. ground cloves
1/2 tsp ground cinnamon
1/4 tsp ground cardamon
1/4 tsp freshly ground black pepper
1/2 cup water
1/2 cup heavy cream

In a medium skillet, saute the onion, ginger, garlic and chilies in the vegetable oil. Add the tumeric, cumin and corainder to further flaveor the vegetable oil. Add the lamb to brown. Once the lamb is browned, pour the skillet contents into the Crock-Pot slow cooker. Add the tomatoes, ground cloves, ground cinnamon, ground cardamon, black pepper and water and mix thoroughly. Cover. Cook on low 6 to 8 hours (or on High 3-4 hours). Thirty minutes before serving, stir in the heavy cream and re-cover. Makes six servings.
May serve with basmati rice.

At last, a use for all the spices in your cabinet!

Let me know how it tastes when you do it!