2 pounds lamb or boneless skinless chicken thighs cut into cubes, (I prefer lamb
1 stalk celery, chopped fine
1 onion chopped fine
1 carrot chopped fine
1/2 yellow onion chopped fine
1 large tomato diced
2 cloves garlic chopped fine
1 teaspoon salt
1/2 teaspoon pepper
1 cup plain Greek yogurt
1 1/2 tablespoons Garam Masala *
1/2 teaspoon salt
1/4 teaspoon pepper
1 14oz can coconut milk
1 small cans tomato paste
1/2 teaspoon tumeric
2 teaspoons red curry paste
1 teaspoons grated fresh ginger
raisins and cashews for garnish
In a medium sauté pan over medium high heat, melt the butter.
Sauté all of the vegetables except the tomato until they are soft, about 2 minutes. Pour the vegetable mixture into a crock pot.
In the same sauté pan, brown the meat on all sides.
Add that to the crock pot.
Mix together all the sauce ingredients and pour into the crock pot along with the tomato.
Cook for 5 hours on low setting. The lamb should be very tender. If not, it needs to cook longer. (Chicken takes less time. Check at 4 hours.)
Serve over rice or quinoa, or with fresh Nahn bread.
Garnish with raisins and cashews.
*if you can't find garam masala in the spice section of the grocery store, you can easily make your own. Recipe here.