Indian Lamb Curry

4 Reviews
ADD YOUR REVIEW
Oxmoor House
Yield
8 servings (serving size: 1/2 cup rice, 2/3 cup lamb curry, 1 tablespoon yogurt, and 1 tablespoon cilantro)
September 2012
RECIPE BY Oxmoor House

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

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

Nutritional Information

  • Calories 302
  • Caloriesfromfat 0.0%
  • Fat 6.4g
  • Satfat 2.1g
  • Monofat 2.3g
  • Polyfat 0.6g
  • Protein 27.5g
  • Carbohydrate 32g
  • Fiber 1.4g
  • Cholesterol 75mg
  • Iron 3.8mg
  • Sodium 372mg
  • Calcium 72mg

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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Ratings & Reviews

Authentic

AshleyEvans
January 12, 2017
Made with some other Indian food for New Years Eve. Really great. Will make again for sure. 

Great N'D Easy

JessicaJJM
May 09, 2016
I followed the recipe accordingly and ended up adding 1/2 a cup of water to the slowcooker and instead added the cilantro to the curry.The curry ended up having alittle more sauce which I enjoy.

combatTVgirl's Review

Jinkens4u
January 13, 2014
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.

MakingMemories's Review

combatTVgirl
April 26, 2013
Though I simmered this on top the stove instead of using a crockpot, the flavor combination is phenomenal! I used less lamb (only because I did not have enough).

AshleyEvans's Review

MakingMemories
January 11, 2013
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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