1 teaspoon kashmiri chili powder (if using cayenne use a little less)
1 teaspoon paprika
1 serrano pepper, minced (I used 1 small green chilli pepper)
1 can diced tomatoes
1 teaspoon garam masala, add more to taste
½ - 1 cup water, depending on how thick you'd like the curry
1Place meat in bottom of slow cooker. Add onions over top.
2Finely grind cloves and cardamom, then in a bowl add all ingredients listed except tomatoes, water and garam masala (you will add this at the end). Put into slow cooker. Give a good stir.
3Set to high and cook for 4 hours - stirring the curry every hour or so.
4After four hours, add tomatoes, garam masala and water. Cook on high for another hour or until the meat is tender. (I had to go out during the day so I put on high for 1 hr, turned to low for 6, put tomatoes etc in and cooked cooked on high for another 1 hr)
6 -Credit: inspired by Ashley's recipe at myheartbeets.com-