11/2 Pds of Cooked Lamb 1 Onion, Chopped 2 Cups of Broth (Beef or Chicken) 6 Oz. of Mushrooms, Chopped 2 Tbsp of Curry 1 Tbsp of Rosemary 2 Cloves of Garlic 2 Tbsp of Butter 2 Tbsp of Olive Oil 1 Tbsp of Garam Masala 1 tsp of Ginger 1 tsp of Salt 1/2 tsp of Fennel 1 Tbsp of Oregano 2 Large Baking Potatoes, Cubed 1 Can of Tomato Paste 1 Bunch of Cilantro, Chopped 1/2 Cup of Plain Yogurt

Pull out your slow cooker and add everything into the pot with the exception of the yogurt. Now turn on your pot, setting it on low for the next 4-6 hours or high for the next 3-5. When the time is up, open up your slow cooker, grab your yogurt and stir it into the curry. Serve over rice.