Indian Lamb Curry

Adapted from Cooking Light's 100+ Slow-Cooker Favorites and Cooking Light's Slow Cooker Tonight!

Yield: 4 servings (serving size: 1 c. rice, 7/8 c. lamb curry, 1/4 c. yogurt, and 2 T. cilantro)

Ingredients

2 lbs. boneless leg of lamb, trimmed and cut into 1-inch cubes 

2 15 oz. cans diced tomatoes, undrained 
2 T. all-purpose flour 
2 c. finely chopped sweet onion 
2 T. grated peeled fresh ginger
2-5 T. homemade curry / garam masala powder blend 
4 garlic cloves, minced

3 c. hot cooked brown basmati rice (1 c. uncooked)
1 c. plain 2% Greek yogurt
1/2 c. chopped fresh cilantro 

4 c. cooked brown basmati rice

Directions

1. Heat a large nonstick skillet over medium-high heat. Add lamb; sauté 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 3 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.

Nutrition facts
One serving yields 365 calories, 18 g fat, 10 g carbs, and 36 g protein, without rice.
1 c. brown basmati rice has 160 calories, 2 g fat, 35 g carbs, and 3 g protein.