In large skillet saute onion, ginger, garlic and chilies in the oil. Add turmeric, cumin and coriander. Simmer 1 minute to flavor oil. Add the lamb and brown. Pour skillet contents into crockpot.
Add remaining ingredients, except for the HEAVY CREAM, to the crock pot and mix thoroughly.
Cover, cook on LOW 6-8 hours (or on HIGH 3-4 hours).
Stir in heavy cream and re-cover 30 minutes before serving.
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|Serving Size: 1 Serving (249g)|
|Recipe Makes: 10|
|Calories from Fat: 463 (79%)|
|Amt Per Serving||% DV|
|Total Fat 51.4g||69 %|
|Saturated Fat 18.5g||93 %|
|Monounsaturated Fat 23g|
|Polyunsanturated Fat 6g|
|Cholesterol 294.4mg||91 %|
|Sodium 89.7mg||3 %|
|Potassium 640.7mg||17 %|
|Total Carbohydrate 9.6g||3 %|
|Dietary Fiber 2.3g||9 %|
|Sugars, other 7.4g|
|Protein 21.9g||31 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 585
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