CrockPot Lamb Vindaloo

3 lbs boneless leg of lamb (unless you can find lamb stew meat)
2 T dried minced onion (or 1 medium yellow onion, minced)
6 cloves of minced garlic
1/2 t ground clove
1 t ground ginger
3/4 t red cayenne pepper (+/-)
1 T ground coriander
1 T cumin
1 t cinnamon
1/4 cup lemon or lime juice

optional:
1 can tomatoes [or 1/2 cup water]

Carefully trim the lamb, and cut into stew-meat sized chunks. Put in crock with all of the dry spices and onion. Let it sit overnight in the fridge. This could be optional, but having the meat soak up the spice flavor is a part of making a really good vindaloo. In the morning add the 1/4 cup of citrus juice. Add the can of tomatoes or 1/2 cup of water. Cook on low for 8-10 hours.

Adapted from: A Year Of Slow Cooking