1. Marinate 1lb lamb/goat chops with 1 tbsp of salted butter, 1.5" crushed ginger, 7-8 crushed garlic cloves, 2 tbsp plain yogurt, 2 tsp paprika/ red chili powder, 1/4 tsp nutmeg & salt.
2. While thats hanging out, heat little mustard oil until smoking point and saute 2 bayleaves, and the ground spice mix (7 cloves, 2" cinnamon, 5 Cardamom). Add 2 large finely diced onions and brown them (sprinkle sugar to caramalise). Add this mix to the lamb in the crockpot.
3. Cook on low for 6 hrs or until the meat falls off the bone easily.
If you are using a pressure cooker: adding some water,pressure cook on medium until the meat is soft. Then increase heat and saute until the curry is dry & the oil surfaces.
3. Cook on low for 6 hrs or until the meat falls off the bone easily.
If you are using a pressure cooker: adding some water,pressure cook on medium until the meat is soft. Then increase heat and saute until the curry is dry & the oil surfaces.
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