Tandoori Lamb Kabobs

Serves 6

Marinade:
2 C plain yogurt
1/4 C heavy cream
1/4 t grated ginger
3 cloves garlic
1/2 t salt
1/4 t ground cloves
1/4 t ground cinnamon
1 t ground coriander
1 t ground cumin
3 T white vinegar
2 T fresh lemon juice
1/2 t red chili powder

Kabobs:
2 lb lamb, cut in 2" cubes
2 green bell peppers, cut in 1" pieces
2 red bell peppers, cut in 1" pieces
2 yellow bell peppers, cut in 1" pieces
1 onion, quartered
8-12 oz small mushrooms

Place all marinade ingredients in blender and mix well until turned to paste.  Thoroughly coat lamb with marinade.  Cover and refrigerate at least 6 hours and preferably overnight.

Arrange meat on skewers alternately with peppers, onions and mushrooms.  Grill over hot coals to desired doneness, turning often and basting with marinade.

Overnight Slow Cooker Scramble

2 lbs hash browns
12 eggs
1 C milk
1 T ground mustard
16 oz sausage
Salt & Pepper
16 oz shredded cheddar

Spray crock pot and evenly spread hash browns at the bottom.

Crack 12 eggs in a large bowl, mix well (and slowly) with a whisk. Add the milk and plenty of salt and pepper. Mix well and set aside.

Cook sausage over high heat. Drain. Add on top of hash browns.

Throw in the whole bag of cheese.  Mix up crock pot ingredients.

Pour egg mixture over everything and smooth out ingredients with a wooden spoon so everything is even.

Turn the crock pot on low for 6-8 hours. If you want to sleep more than that, make a day ahead and leave on warm overnight.