Source: dLife

Slow cooked lamb infused with spices from garam masala.

Servings

Lamb
2.0
2 lb  Lamb, whole shoulder, lean 2.0
2 each  medium onions 2.0
2 cup  fresh mushroom slices 2.0
2 tsp  fresh ginger root 0.5
0 1/2 tsp  salt 0.25
0 1/4 tsp  black pepper 2.0
2 each  medium garlic cloves 0.3333
0.3333 cup  fat free unsalted beef broth 8.0
8 oz  plain yogurt, whole milk 2.0
2 tbsp  cornstarch 2.5
2 1/2 cup  sliced zucchini
Garam Masala Spice Blend
0.25
0 1/4 tsp  cardamom, ground 0.5
0 1/2 tsp  ground coriander 0.5
0 1/2 tsp  ground cumin 0.25
0 1/4 tsp  black pepper 0.125
0.125 tsp  ground cloves 0.125
0.125 tsp  ground cinnamon 0.125
0.125 tsp  ground nutmeg

1. Lamb
2. Trim excess fat from meat. Cut meat into 1-1/2-inch pieces.
3. 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.
4. Cover and cook on low heat setting for 8 to 10 hours or on high heat setting for 4 to 5 hours.
5. 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.
6. Garam Masala
7. Mix cardamom, coriander, cumin, black pepper, cloves, cinnamon, and nutmeg.