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Indian Lamb Curry

Featured in the Honolulu Star-Advertiser on October 1, 2014.

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Ingredients:

Indian Lamb Curry

  • 2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
  • 1 (14.5-ounce) can diced tomatoes, undrained
  • 2 tablespoons flour
  • 2 cups finely chopped 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.
  2. Add lamb; sauté 5 minutes or until browned.
  3. Remove lamb from pan; place in a 4-quart electric slow cooker.
  4. Drain tomatoes, reserving juice.
  5. Place flour in a small bowl; gradually add tomato juice, stirring with a whisk until smooth.
  6. Stir tomatoes, tomato juice mixture, onion, and next 7 ingredients (through garlic) into lamb.
  7. Cover and cook on LOW for 8 hours or until lamb is tender.
  8. Serve lamb curry over rice; top with yogurt, and sprinkle with cilantro.

Serves 8.

Approximate Nutrient Analysis per serving:
400 calories, 16 g fat, 7 g saturated fat, 75 mg cholesterol, 350 mg sodium, 36 g carbohydrate, 2 g fiber, 4 g sugar, 25 g protein

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