Craz-e Curry!

Total Time: 6 hrs 30 mins Preparation Time: 30 mins Cook Time: 6 hrs

Ingredients

• Servings: 4
• 1 tablespoon butter
• 1 1/2 lbs lamb tenderloin, cut into bite-sized pieces
• 1 tablespoon curry powder (i used a mild one, add more curry powder for more heat)
• 1/2 teaspoon cumin
• 1/2 teaspoon ground ginger
• 1/4 teaspoon cayenne pepper
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 2 (10 ounce) cans rotel tomatoes & chilies
• 1 (20 ounce) can pineapple tidbits, with juice (should be unsweetened)
• 1 tablespoon orange marmalade
• 1 green bell pepper, cut into cubes
• 1 red bell pepper, cut into cubes
• 1/2 cup greek yogurt
• 1/2 cup ground roasted cashews

Recipe

• 1 in a skillet, melt the butter over medium-high heat and brown the lamb pieces until browned on all sides. remove from skillet and place in crockpot.
• 2 into the skillet add the curry powder, cumin, ginger and cayenne pepper. saute for 30 seconds and add onion and garlic; coat with the spice mixture and saute for 2-3 minutes or until vegetables are wilted. add the rotel tomatoes (with green chile), pineapple tidbits (including unsweetened juice) orange marmalade, and pepper cubes, season with salt to taste and boil for 4-5 minutes to thicken sauce slightly. remove from heat and stir in yoghurt and ground cashews. pour the sauce into the crockpot and stir to distribute everything. adjust seasoning to taste (you may want to add a touch more salt and curry powder, based on personal preference).
• 3 cook on low setting for 6 hours while you go about and enjoy your day.
• 4 serve with steamed rice and enjoy! (this is even better the next day).