Indian Lamb Curry - Slow Cooker

By Janet-2

Ingredients

• 2 lbs. boneless leg of lamb, trimmed and cut into 1 inch cubes
• 1 (14.5 oz) can diced tomatoes, undrained
• 2 tbsp. all purpose flour
• 2 cups finely chopped white onion
• 2 tbsp. grated peeled fresh ginger.
• 2 tsp. mustard seeds
• 2 tsp. ground cumin
• 1/2 tsp. salt
• 1/4 tsp. 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

Preparation

Step 1

Heat a large nonstick skillet over medium-high heat. Add lamb and saute 5 minutes or until browned. Remove lamb from pan and place in a 4-quart electric slow cooker.

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 and next 7 ingredients (through garlic) into the 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.