Adapted from COMPLETE INDIAN COOKING
2 lb Lamb, cubed
2 tb Coriander seed
1 tb Cumin seed
2 lbs Tomatoes, crushed
14 Garlic cloves, crushed
6 Bay leaves
Fresh Ginger, 2 inches, finely chopped
1/2 tsp Black pepper
1/2 tsp Cardamon seed
1/2 tsp Cinnamon
1/2 tsp Cayenne
1 tb Turmeric
1 cup White wine vinegar
2 Onions
2 Potatoes
2 tb Butter
Lightly roast the cumin seed and coriander seed by frying with no oil for a minute or so, stirring constantly.
Grind these and combine them into a paste with the other spices, the tomatoes, garlic, ginger and the vinegar.
Add the lamb to the marinade and mix well. Refrigerate in a large Ziploc bag for 3-24 hours turning a few times.
Chop the onions and potatoes into biite size chunks and saute them for 5 minutes in the butter. Put in crock pot.
Add lamb and spice paste to the crock pot atop potatoes & onions on LOW setting and cook for about 4 hrs.
