Total Time:7 hours 30 minutes; 30 minutes active
Your slow cooker is a valuable tool for making tender, Indian-spiced lamb. In this recipe, you’ll let the slow cooker do its work, then cook the flavorful juices from the pot on the stovetop with a bit of cream to make a rich, lightly spiced sauce. Tempered spices add a final flourish.
- 1 1/2 pounds leg of lamb, boned
- 2 tablespoons lemon juice
- 1 inch fresh ginger, minced
- 3 cloves garlic, pressed
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/2 teaspoon cayenne
- 1/2 teaspoon garam masala
- 1 teaspoon salt
- 1/2 cup cream
- 2 tablespoons tomato paste
- 2 tablespoons cooking oil
- 2 cloves garlic, chopped
- 2 teaspoons whole cumin seeds
- 1 teaspoon black mustard seeds
- Pat the lamb dry with paper towels and poke all over with a paring knife (this is so the marinade will be able to penetrate into the flesh).
- Mix the lemon, ginger and garlic in a cup. In a separate cup, mix in the coriander, cumin, cayenne, garam masala and salt. Place the lamb in a four-quart slow cooker and drizzle with lemon mixture, rubbing all over to coat. Then sprinkle with the spice mixture and rub again. Pour ½ cup water into the cooker. Cover and cook on low for seven hours.
- To serve, transfer the lamb to a cutting board and pour the juices into a small saucepan. Stir in the cream and tomato paste and whisk to mix. Bring to a boil over medium-high heat and boil until thickened, about 10 minutes. Slice the lamb across the grain into four even pieces, and place on a serving plate. Pour the thickened cream mixture over the lamb.
- In a small saute pan, heat the oil over medium heat and add the garlic, cumin and mustard seeds and stir until the seeds sizzle and the garlic is barely golden at the edges. Pour the hot oil and spices over the lamb and serve.
Pair with a spinach salad and/or a side of roasted vegetables and naan.
490 calories, 37 g. fat, 135 mg. cholesterol, 760 mg. sodium, 6 g. carbohydrate, 1 g. fiber, 33 g. protein