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1
In a deep bowl, mix together the ginger, garlic, green chiles, garam masala, red chile powder, turmeric, 1 teaspoon of salt, cilantro, and mint.
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2
Add the lamb and mix to coat.
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3
Marinate at least 2 hours in the refrigerator or, ideally, overnight.
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4
After marinating, add the yogurt to the lamb and mix well.
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5
Turn the slow cooker on low.
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6
Add the onions, 2 tablespoons (30 mL) of the oil, and the marinated lamb to the slow cooker.
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7
Cook for 2 hours.
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8
On the stovetop, bring the water to a boil over medium-high heat.
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9
Add the rice and the tablespoon of salt and turn the heat to low.
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10
Allow the rice to simmer for 3 to 5 minutes, at which point most of the water.
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11
Will have evaporated.
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12
If it has not, use a slotted spoon to transfer the rice to the slow cooker.
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13
Discard any remaining water.
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14
Level the rice in the slow cooker with the back of a spoon.
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15
Drizzle the rice with the remaining oil and the saffron/milk mixture, if desired.
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16
Cook for 1 hour, occasionally fluffing the rice with a fork.
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17
Scoop and serve this amazing one-pot meal.
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18
Try This!
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19
To add another layer of flavor to the dish, brown the onions in oil on the stovetop before adding them to the slow cooker.
