Slow Cooker Lamb Soup

[JJ Judkins]

Slow Cooker Lamb Soup

Lamb is not easily available in India so this dish is traditionally
cooked with goat meat. So you can use either meat.

3 Tbsp cooking oil
1 tsp turmeric
1 Tbsp Tandoori Masala (recipe follows)
2 Tbsp coriander powder
2 Tbsp ginger garlic paste (recipe follows)
2 lb boneless lamb stew meat
1 cup caramelized onions (recipe follows)
1 cup baby carrots
1 cup baby potatoes, skin on
1 Tbsp minced green chili
2 - 28 oz cans diced tomatoes, drained
1 - 14 oz can chicken broth
salt to taste
1 1/2 Tbsp corn starch
4 to 5 Tbsp water
1/2 cup cilantro

Heat the oil in a skillet. Add all the dry spices. Cook for 3 to 4
seconds and then add the ginger garlic paste. Cook for 30 seconds.

Add the lamb to the skillet. Cook the lamb on medium heat for 10
minutes, browning it on all sides. Drain excess fat.

Add the vegetables to the bottom of the slow cooker . Transfer the
browned meat from the skillet to the slow cooker. Add the drained canned
tomatoes, broth and salt. Cover and cook on high for 4 hours or on low
for 7 to 8 hours.

In a small bowl, mix corn starch with the water, just enough to dissolve
it (about 4 to 5 Tbsp). Add to the cooked lamb. Cover and cook on high
for another 20 minutes or until the lamb is cooked enough to fall apart.
Serve hot, garnish with cilantro.

Makes: 5 to 6 servings

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Tandoori Masala

1/2 Tbsp carom seeds (also called ajowan or ajwain)
1 Tbsp Garam Masala Powder
1/2 tsp ginger powder
1/4 tsp black salt
1/2 tsp dried fenugreek leaves
1/4 tsp dried mango powder
Place the carom seeds in a resealable plastic bag and crush with a
rolling pin.

Combine all the ingredients in a bowl and mix thoroughly. Transfer to an
airtight jar and store:

Makes about 2 Tbsp

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Ginger Garlic Paste

This simple paste can be made ahead and stored for weeks. It is a great
way to enhance the taste of curries, or it can be used as a dip when
mixed with warm oil.

1/4 cup dried whole red chilies
2 bulbs of garlic (about 3/4 cup)

Soak the chilies in 1/2 cup water for about 1 hour.

If using a food processor, place the soaked chilies and garlic into the
food processor and make a coarse paste. If using mortar and pestle,
start by crushing the garlic and then about halfway through add the
chili. Grind, making the paste to the consistency you like.

You can either use this paste right away or add oil and store it in an
air tight container, it will last for up to a month in the refrigerator.

Makes: 1 cup

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Caramelized Onions

2 Tbsp butter, or ghee
8 cups thinly sliced yellow onions

Grease the inner walls of a 6 quart slow cooker with a small amount of
butter. Add the onions to the slow cooker. Put the remaining butter /
ghee on top of the onions.

Cover the slow cooker and cook on high for about 12 hours or until they
turn brown and caramelized.

Makes: 2 to 2 1/2 cups