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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