Ingredients
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6 lamb chops
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4 medium potatoes, peeled and quartered
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3/4 lb fresh carrot, peeled and cut into 1 inch pieces
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1/4 cup onion, minced
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1/4 cup sweet soy sauce
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1/4 cup water
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2 fresh garlic cloves, minced
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2 bay leaves
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1 teaspoon curry powder (or more to taste)
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salt (to taste)
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pepper (to taste)
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1 bunch fresh asparagus spear, cut to 4 to 6 inch lengths
Instructions
- Spray crock pot with non-stick spray (I use Mazola No-stick).
- Brown lamb chops on both sides if desired.
- Place in bottom of crock pot.
- In fry pan used to brown lamb chops, cook onions and garlic, with curry powder, just until beginning to turn transparent.
- Transfer onions and garlic to crock pot, spreading evenly over lamb chops.
- Lay bay leaves on top.
- Arrange potato quarters evenly on top of previously arranged ingredients being sure they do not touch the sides of the crock pot.
- 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).
- Salt and pepper to taste.
- Cover.
- 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.
- 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.
- If you wish, you can add a tablespoon of butter on top of the asparagus.