Instructions: In a large saucepan, combine all ingredients except 1/3 cup of cilantro and garam masala. Mix well and let marinate 30 minutes.

Cover saucepan and bring to a boil. Transfer to slow-cooker, and cook on Low 5 to 7 hours until meat is fork-tender.

If too much liquid remains after meat is cooked, remove cover, raise heat, and reduce until gravy is thick.

Turn off heat, sprinkle with garam masala (or mixture of 1/4 teaspoon each of ground cinnamon, ground cardamom, ground clove, and pepper), cover and let rest 5 minutes.

Garnish with remaining cilantro, and serve in bowls over white rice or an Indian bread.

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