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1
Spray crock pot with non-stick spray (I use Mazola No-stick).
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2
Brown lamb chops on both sides if desired.
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3
Place in bottom of crock pot.
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4
In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent.
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5
Transfer onions and garlic to crock pot, spreading evenly over lamb chops.
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6
Lay bay leaves on top.
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7
Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot.
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8
Arrange carrots over top; try to avoid leaving any potatoes exposed as they will tend to turn dark (You may need to add more carrots, depending on the size, to achieve this).
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9
Salt and pepper to taste.
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10
Cover.
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11
Cook on high for at least 3 hours, or Cook on low for at least 6 hours, or Cook on high, then reduce to low allowing 2 hours on low for each hour on high.
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12
When there is only an hour left of cooking time, place asparagus spears on top of all and sprinkle a little more curry powder on top.
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13
If you wish, you can add a tablespoon of butter on top of the asparagus.
