I tried cooking lamb madras in a crock pot yesterday, but I'm only mildly enthusiastic about the result. The onions never cooked down - they even kept a bit of a bite - after 8 hours on low. I believe it's all in the onions when it comes to curry, so I missed the depth and complexity I usually get cooking curry traditionally. To boot, after 8 hours, the lamb was borderline too tender (small pieces were almost mushy.) My correction for next time would be to saute/cook down the onions before throwing them in the crock pot, and cook for less hours. Does anyone have experience cooking curry this way and can you share some other useful pointers? Thanks in advance!