Rating: 5 stars
5 Ratings
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  • 4 star values: 1
  • 5 star values: 4

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

Recipe by Oxmoor House September 2012

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Credit: Oxmoor House

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Source

Cooking Light Slow Cooker Tonight

Nutrition Facts

302 calories; calories from fat 0%; fat 6.4g; saturated fat 2.1g; mono fat 2.3g; poly fat 0.6g; protein 27.5g; carbohydrates 32g; fiber 1.4g; cholesterol 75mg; iron 3.8mg; sodium 372mg; calcium 72mg.
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