So, this would be called _____ Karahi. So, Lamb, Chicken, Beef, whatever you want. I guess in theory you could do it with organ meat, too, but ick(IMO
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Any reason I can't transfer it to a crock pot for the long simmering phase? Can I use whole canned tomatoes if the ones in the super market are pale pink and rock hard? And if I'm using fresh, do I need to skin and seed them?
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