Indian Lamb Curry

Name: Indian Lamb Curry
Ingredients: 2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes; 1 (14.5-ounce) can diced tomatoes, undrained; 2 tablespoons all-purpose flour; 2 cups finely chopped white 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

14 ingredients

2 steps

Ingredients

2 pounds boneless leg of lamb, trimmed and cut into 1-inch cubes
1 (14.5-ounce) can diced tomatoes, undrained
2 tablespoons all-purpose flour
2 cups finely chopped white 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. Add lamb; saute 5 minutes or until browned. Remove lamb from pan; place in a 4-quart electric slow cooker.
2

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, onion, and next 7 ingredients (through garlic) into 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.