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Coat a 5 1/2- to 6-quart slow cooker crock with cooking spray. In a small bowl, combine garam masala, coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper and turmeric. Season meat with spice mixture. Place lamb in the slow cooker.
Scatter onion, ginger and garlic over the lamb. Pour tomatoes and broth over top. Cover and cook on Low for 10 hours.
Stir in green and red peppers and remaining 1/2 teaspoon each salt and pepper. Cook on High for 15 minutes.
Stir in cilantro. Serve with yogurt and, if desired, basmati rice and naan.