Lamb Curry with Indian Rice and Fruit Salad (slow cooker)

Slow cooker recipe. Mild enough for kids.
Photo by debora j.

PREP TIME

15

minutes

TOTAL TIME

480

minutes

SERVINGS

6

servings

PREP TIME

15

minutes

TOTAL TIME

480

minutes

SERVINGS

6

servings

Ingredients

  • 1/4

    c. organic beef broth

  • 1

    Tbsp. organic minced onions

  • 1 - 3

    " piece organic ginger, peeled

  • 1

    bunch organic cilantro, rinsed

  • 1

    tsp. organic garlic powder

  • 3

    Tbsp. Indian curry powder, mild

  • 2

    tsp. salt

  • 1

    organic lemon, juiced

  • 2

    lbs. lamb stew meat, excess fat trimmed

  • 2

    Tbsp. organic sugar

  • 1

    can organic chickpeas, drained and rinsed

  • 3/4

    can organic coconut milk

  • 3

    c. Indian basmati rice, cooked in rice cooker, quick setting

  • Green jalapeño Tabasco sauce, optional

  • 1

    fresh organic pineapple, peeled, cored and cut into chucks

  • 1

    pint organic raspberries, rinsed

  • 1

    pint organic blackberries, rinsed

  • 4

    organic kiwis, peeled, sliced and quartered

Directions

1.Add beef broth and onions to a slow cooker. 2.In a food processor or blender, combine ginger through lemon. Chop until ginger is in very small pieces. Add to slow cooker. Mix well. 3.Trim lamb and cut into small pieces. Place in slow cooker. Cover and cook on low for 8 hours. 4.With 1/2 hour to go, place rice in rice cooker and cook on quick setting. Also, add chickpeas and coconut milk to slow cooker. Cover and finish cooking. 5.Create fruit salad by mixing, pineapple, raspberries, blackberries and kiwis together in a medium bowl. 6.Serve lamb curry over rice. Season with green Tabasco for and extra kick.

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