Crock Pot Curried Lamb and Risotto |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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The lamb is fork tender and almost melts into the soft spicy rice. I love mango chutney and it's perfect to serve with this easy and delicious dish. Ingredients:
2 1/2 lbs boneless lamb roast |
1 tablespoon cooking oil |
2 1/2 cups hot style vegetable juice |
1 cup brown rice |
2 teaspoons curry powder |
1/4 teaspoon salt |
2 medium carrots, diced |
1 medium green pepper, diced |
Directions:
1. Trim any fat from the roast.
2. In a large skillet brown roast on all sides in the hot oil.
3. In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt.
4. Add the carrots and place the roast on top.
5. Cover and cook on low heat for 8-9 hours.
6. Add the green pepper to cooker.
7. Cover and let stand 5-10 minutes.
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