Lamb Korma

By Tonya_Speed

NUTRITION per serving: 480 Calories; 36g Fat; 22g Protein; 19g Carbohydrate; 6g Dietary Fiber; 106mg Cholesterol; 516mg
Sodium. Exchanges: 1 Grain (Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 6 Fat. Points: 12

Ingredients

• 2 medium onions, chopped
• 2 teaspoons fresh ginger root, grated
• 3 cloves garlic, pressed
• 2 large dried chili peppers, stemmed, seeded and finely
• diced
• 2 tablespoons olive oil
• 3/4 teaspoon turmeric
• 2 teaspoons cumin
• 1 tablespoon ground coriander
• 1 1/2 pounds boneless lamb (your favorite cut, cut into
• 1 to 2 about 1 to 2 inch pieces)
• 1 (14.5-oz.) can diced tomatoes, drained
• 1/4 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/2 cup water
• 1/2 cup heavy (whipping) cream

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a skillet over medium heat, sauté onions, ginger, garlic and peppers in oil till onions are
translucent. Add turmeric, cumin and coriander; stir. Add lamb to skillet and lightly brown. Don't worry about cooking lamb
through. Remove lamb and veggies from skillet to slow cooker. In the same skillet, add tomatoes, cloves, cinnamon, salt
and pepper (to taste) and water. Bring to a boil, whisking up all the browned bits from the bottom of the pan; pour over
lamb. Cover and cook on low heat setting for about 8 hours. About 30 minutes before you are ready to serve, add cream.
Increase temperature to high, cover and continue cooking for another 30 minutes or so.

SERVING SUGGESTION: Serve with Jasmine rice and cucumber yogurt salad.