A combo of tomato juice and flour creates a thick sauce. Serve with a piece of naan to sop up any extra.
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
How to Make It
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.
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.
Cooking Light Slow Cooker Tonight
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The taste was outstanding; unfortunately it was WAY overcooked. But I think that was more due to my crock-pot than the recipe. (Mine is a 6-qt; the recipe calls for a 4-qt, and that really does make a difference with a slow cooker.) I will most definitely make it again; but I will either double the recipe, change the cook time or borrow someone's smaller crock-pot. Or slow-cook it on the stove or in my oven...I'll figure something out, because this is one of the BEST curry recipes I have ever tasted! If you can't find garam masala or don't want to buy it, look for a recipe online. There are many out there, and you can adjust the heat to your taste.
This recipe was excellent...I actually cut the lamb in half (mainly because I didn't buy enough). It was still amazing. I was really surprised how tasty and authentic this tasted. It, like all other CL recipe, needed salt added (otherwise it has a bit of an unpleasant acidy bite to it). Salt the curry after it is done in the slow cooker, to taste.
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