Source: dLife

Slow cooked lamb infused with spices from garam masala.

Servings

Lamb
2 lb Lamb, whole shoulder, lean (boneless)
2 medium onions , cut into thin wedges
2 cup fresh mushroom slices
2 tsp fresh ginger root , grated
0.5 tsp salt
0.25 tsp black pepper
2 medium garlic cloves , minced
0.33 cup fat free unsalted beef broth
8 oz plain yogurt, whole milk
2 tbsp cornstarch
2.5 cup sliced zucchini , quartered lengthwise and sliced (or yellow summer squash)

Garam Masala Spice Blend
0.25 tsp cardamom, ground
0.5 tsp ground coriander , plus 1/8 tsp
0.5 tsp ground cumin
0.25 tsp black pepper , freshly ground
0.12 tsp ground cloves
0.12 tsp ground cinnamon
0.12 tsp ground nutmeg

Lamb
1 Trim excess fat from meat. Cut meat into 1-1/2-inch pieces.
2 In 3-1/2 or 4 quart slow cooker and place meat, onions, and mushrooms. Sprinkle with garam masala, ginger, salt, pepper and garlic. Add beef broth.
3 Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
4 If using low-heat setting, turn to high-heat setting. In small bowl, combine yogurt and cornstarch. Stir yogurt mixture and summer squash into cooker. Cover and cook for 15 minutes more or until sauce is slightly thickened.
Garam Masala
1 Mix cardamom, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg.

Garam masala is a blend of ground, dry-roasted spices that brings a warming effect to recipe. Look for it in specialty stores, or use the recipe listed above.