Ingredients

2 Pounds leg of lamb, butterflied and chopped into 1 inch cubes
4 Cups of plain low-fat yogurt
3 Tablespoons cumin seeds (or ground cumin)
2 Tablespoons coriander seeds (or ground coriander)
2 Tablespoons cardamom pods (or ground cardamom)
1 Fresno Chile
1 Jalapeno
2 Tablespoons of extra virgin olive oil
3 Russet potatoes
3 Medium parsnips
1/2 Cup skim milk
2 Tablespoons of butter or margarine
2 Cups of tomato paste
2 Tablespoons of turmeric
4 Tablespoons of red curry paste
4 Garlic cloves, minced
1/2 Inch of ginger root, minced
3 Tablespoons of tamarind
1 Medium onion, diced
3 Medium carrots, diced
1 Bag of frozen peas
1 Can of coconut milk
Salt and Pepper, to taste

A Fresno chile and fresh cilantro for garnish

Directions

Either the night before, or at least 4 hours before, combine 1 Cup of yogurt, with olive oil, half of the Fresno Chile, half of the jalapeno, the cumin, coriander and cardamom, toasted and ground in coffee grinder. Mix together and combine with cubed lamb meat in a large plastic bag, coating the lamb in the yogurt mix. Refrigerate.

Make the curry sauce. Combine the remaining 3 Cups of yogurt, the tomato paste, curry paste, garlic, ginger, tamarind, and turmeric in a medium bowl.

Into the Crock-Pot® slow cooker place the peas, carrots, and onion with a can of coconut milk. Top with the lamb and cover with the curry sauce. Let that cook on high for 3 to 4 hours. While it cooks, boil the potatoes and parsnips together over medium heat until fork tender and mash together with milk and butter. 30 minutes before you serve, top the Vindaloo with mash and allow to heat through. Garnish with sliced up Chile and chopped fresh cilantro.