Slow Cooker Lamb Curry

• servings: 8 servings (serving size
• active time: 20 min
• total time: 8 hours 20 minutes

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

Directions

. 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.

. 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.

Notes

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