Ingredients
6 garlic cloves, minced, divided 3 tablespoons curry powder, divided 2 tablespoons minced fresh gingerroot, divided 2 teaspoons garam masala, divided 1 teaspoon chili powder1 teaspoon paprika1 teaspoon dried thyme1 teaspoon ground coriander, divided 1-1/2 teaspoons salt, divided 1 teaspoon pepper, divided 1/4 teaspoon ground cumin1 tablespoon olive oil2 pounds lamb shoulder blade chops4 medium red potatoes, cut into 1/2-inch pieces1 can (15 ounces) diced tomatoes, undrained1 cup chicken broth1 small onion, choppedHot cooked brown rice and minced fresh cilantro, optional
Preparation
In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight.
Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker.
Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.
