Ingredients

The following ingredients have 6 Servings
  • 11/2 pound Cooked leftover lamb
  • 1 Onion, Chopped
  • 2 cups Broth
  • 6 ounces Mushrooms, chopped
  • 2 tablespoons Curry
  • 1 tablespoon Rosemary
  • 2 Cloves of Garlic, Minced
  • 2 tablespoons Butter
  • 2 tablespoons Olive Oil
  • 1 tablespoon Garam Masala
  • 1 teaspoon Ginger
  • 1 teaspoon Salt
  • 1/2 teaspoon Fennel
  • 1 tablespoon Oregano
  • 2 Large Baking Potatoes, Cubed
  • 1 Can of Tomato Paste
  • 1 Bunch of Cilantro, Chopped
  • 1/2 cup Plain Yogurt

Instruction

  • Pull out your slow cooker and add everything into the pot with the exception of the yogurt.
  • Now turn on your pot, setting it on low for the next 4-6 hours or high for the next 3-5.
  • When the time is up, open up your slow cooker, grab your yogurt and stir it into the curry. Serve over rice.