Oxmoor House
Yield
8 servings (serving size: 1/2 cup rice, 2/3 cup lamb curry, 1 tablespoon yogurt, and 1 tablespoon cilantro)

A combo of tomato juice and flour creates a thick sauce. Serve with a piece of naan to sop up any extra.

How to Make It

Step 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.

Step 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.

Cooking Light Slow Cooker Tonight

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