 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Ingredients:
2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes |
1 (14.5-ounce) can diced tomatoes, undrained |
2 tablespoons all-purpose flour |
2 cups finely chopped white onion |
2 tablespoons grated peeled fresh ginger |
2 teaspoons mustard seeds |
2 teaspoons garam masala |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/4 teaspoon ground red pepper |
4 garlic cloves, minced |
4 cups hot cooked basmati rice |
1/2 cup plain fat-free yogurt |
1/2 cup chopped fresh cilantro |
Directions:
1. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 5 minutes or until browned. Remove lamb from pan; place in a 4-quart electric slow cooker.
2. Drain tomatoes, reserving juice. Place flour in a small bowl; gradually add tomato juice, stirring with a whisk until smooth. Stir tomatoes, tomato juice mixture, onion, and next 7 ingredients (through garlic) into lamb. Cover and cook on LOW for 8 hours or until lamb is tender. Serve lamb curry over rice; top with yogurt, and sprinkle with cilantro.
|
|