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Curried Lamb and Potatoes

From Statesboro Market2Go

<p>A flavorful curry recipe that uses locally sourced meat &amp; vegetables. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (modified slightly) (Entered by Ariana Giddens)
Serves: 6

6 cloves Garlic (minced & divided)
3 tablespoons Curry powder (divided)
2 tablespoons Fresh ginger root (minced & divided)
2 teaspoons Gram masala (divided)
1 teaspoon Chili powder
1 teaspoon Paprika
1 teaspoon Thyme (dried)
1 teaspoon Ground coriander (divided)
1 1/2 teaspoons Salt (divided)
1 teaspoon Pepper (divided)
1/4 teaspoon Ground cumin
1 tablespoon Olive oil
2 pounds Lamb chops (preferably shoulder blade chops)
4 medium sized Red potatoes (or more small ones) (cut into 1/2 inch pieces)
15 ounces Tomatoes (diced)
1 cup Chicken broth
1 small Onion (chopped)
Cooked rice (for serving)
Fresh cilantro (minced) (for garnish)

Step by Step Instructions
  1. Put 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, the chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, the cumin and the olive oil into a resealable plastic bag. Put the lamb chops in the bag and coat them with the mixture. Seal and refrigerate for 8 hours.
  2. After the refrigeration is complete, place the potatoes & lamb into a 3 or 4 quart slow cooker.
  3. Place tomatoes, broth, onion, and remaining garlic and seasonings into a blender. Process to desired thickness, then pour it over the lamb & potatoes. Cook covered on low for 4 to 5 hours.
  4. Remove the lamb from the slow cooker, remove the meat from the bone. Shred the meat with two forks and discard the bones.
  5. Strain the cooking juice into a bowl and remove the fat (reserve the potatoes). Return the lamb, potatoes, and cooking juice to the slow cooker to reheat.
  6. Serve the curry with rice and garnish with cilantro.