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Ingredients
14.5 ounce canned tomatoes diced undrained canned
4 cups rice hot cooked
0.5 cup yogurt plain fat-free
2 tablespoons flour all-purpose
0.5 cup cilantro leaves fresh chopped
2 tablespoons ginger fresh grated peeled
2 teaspoons garam masala
4 garlic cloves minced
2 teaspoons ground cumin
0.3 teaspoon ground pepper red
2 pounds leg of lamb boneless trimmed cut into 1-inch cubes
2 teaspoons mustard seeds
0.5 teaspoon salt
2 cups onion white finely chopped
Equipment
bowl
frying pan
whisk
slow cooker
Directions
Heat a large nonstick skillet over medium-high heat.
Add lamb; saut 5 minutes or until browned.
Remove lamb from pan; 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, 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.
