Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
  • 2 Ratings
Recipe by MyRecipes May 2006

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Recipe Summary test

prep:
12 mins
cook:
4 hrs
total:
4 hrs 12 mins
Yield:
6 Servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides.

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  • Heat a large skillet over medium-high heat until hot. Add 1 Tbsp. oil. Add one-third of lamb and cook until browned all over, about 6 minutes. Transfer lamb to slow cooker. Repeat with remaining batches of lamb and 1 Tbsp. oil.

  • Add 1/2 cup water to skillet, scraping pan with a wooden spoon to incorporate browned bits. Pour liquid into slow cooker. Cover and cook on high for 4 hours.

  • In final half hour of cooking, skim fat off stew and discard. Stir in chickpeas and continue to cook. Serve lamb over basmati or other white rice.

Nutrition Facts

460 calories; fat 21g; saturated fat 8g; protein 45g; carbohydrates 22g; fiber 6g; cholesterol 123mg; sodium 321mg.
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