Crock Vindaloo

By Tonya_Speed

NUTRITION per serving: 423 Calories; 17g Fat; 57g Protein; 8g Carbohydrate; 1g Dietary Fiber; 178mg Cholesterol; 190mg Sodium. Exchanges: 0 Grain (Starch); 8 Lean Meat; 1 Vegetable. Points: 10

Ingredients

• 1 large onion, cut in half
• 1 (1-inch) piece fresh ginger, peeled and cut in half
• 3 cloves garlic, peeled
• 1/2 cup red wine vinegar
• 1 1/2 tablespoons ground coriander
• 1 1/2 tablespoons cumin
• 1 1/2 tablespoons turmeric
• 1/3 teaspoon cayenne pepper
• 4 1/2 pounds boneless lamb, cut into 2-inch pieces
• 1 1/2 cups water

Details

Servings 6
Adapted from savingdinner.com

Preparation

Step 1

In a food processor or blender, place onion, ginger and garlic; process until finely chopped.
Next, add vinegar, coriander, cumin, turmeric and cayenne pepper; continue to process until ingredients have formed a
paste. Scrape down sides of blender or food processor as needed. Place lamb in a mixing bowl; pour paste over lamb and
toss to coat pieces. Cover and refrigerate overnight. Place lamb pieces and water in slow cooker. Cover and cook on low
heat setting for about 7 hours. Carefully remove lamb and cooking liquid from crock pot to a large skillet or Dutch oven.
Cook lamb over medium-high heat, stirring often, until liquid has evaporated. Continue to cook just a minute or two longer
once liquid is gone, to sear lamb pieces.

SERVING SUGGESTION: Serve with brown rice and a green salad (add thinly sliced cucumber and red onion and toss with a minted yogurt dressing.