Prep Time : 5-10 minutes
Cook Time : 8-10 hours depending on your schedule
Yield : 8 servings (serving size: 1/2 cup rice, 2/3 cup lamb curry, 1 tablespoon yogurt, and 1 tablespoon cilantro)

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:

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.

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.

Nutrition:

Calories 302, Calories from fat 0.0 %, Fat 6.4 g, Satfat 2.1 g, Monofat 2.3 g, Polyfat 0.6 g, Protein 27.5 g, Carbohydrate 32 g, Fiber 1.4 g, Cholesterol 75 mg, Iron 3.8 mg, Sodium 372 mg, Calcium 72 mg

My notes:  

About 5 years or so ago, if someone said I would eat lamb about once a month I would say they were crazy.  I had lamb a couple of times and I couldn't stand it!  I thought it tasted terrible.  Well, turns out I didn't like they way it was prepared or what it was prepared with, which makes a huge difference. Now I love it because I know which ways I like it and which ways I HATE it.

If you are like me and like to turn up the heat, add more garam masala.

For this recipe we serve it with naan (garlic or pepper naan).

Recipe found on: http://www.myrecipes.com/