Name: Curried Lamb and Potatoes
Prep time: 30 min
Cook time: 30 min
Yield: 6
Ingredients: 6 garlic cloves, minced, divided -; 3 tablespoons curry powder, divided -; 2 tablespoons minced fresh gingerroot, divided -; 2 teaspoons garam masala, divided -; 1 teaspoon chili powder -; 1 teaspoon paprika -; 1 teaspoon dried thyme -; 1 teaspoon ground coriander, divided -; 1-1/2 teaspoons salt, divided -; 1 teaspoon pepper, divided -; 1/4 teaspoon ground cumin -; 1 tablespoon olive oil -; 2 pounds lamb shoulder blade chops -; 4 medium red potatoes, cut into 1/2-inch pieces -; 1 can (15 ounces) diced tomatoes, undrained -; 1 cup chicken broth -; 1 small onion, chopped -; Hot cooked brown rice and minced fresh cilantro, optional -

Recipe information

Cooking:

30 min.

Servings per container:

Source:

More details

Ingredients for - Curried Lamb and Potatoes

1. 6 garlic cloves, minced, divided -

2. 3 tablespoons curry powder, divided -

3. 2 tablespoons minced fresh gingerroot, divided -

4. 2 teaspoons garam masala, divided -

5. 1 teaspoon chili powder -

6. 1 teaspoon paprika -

7. 1 teaspoon dried thyme -

8. 1 teaspoon ground coriander, divided -

9. 1-1/2 teaspoons salt, divided -

10. 1 teaspoon pepper, divided -

11. 1/4 teaspoon ground cumin -

12. 1 tablespoon olive oil -

13. 2 pounds lamb shoulder blade chops -

14. 4 medium red potatoes, cut into 1/2-inch pieces -

15. 1 can (15 ounces) diced tomatoes, undrained -

16. 1 cup chicken broth -

17. 1 small onion, chopped -

18. Hot cooked brown rice and minced fresh cilantro, optional -

How to cook deliciously - Curried Lamb and Potatoes

1. Stage

In a large resealable plastic bag, combine 3 garlic cloves, 1 tablespoon curry powder, 1 tablespoon ginger, 1 teaspoon garam masala, chili powder, paprika and thyme, 1/2 teaspoon coriander, 1/2 teaspoon salt, 1/2 teaspoon pepper, cumin and olive oil. Add lamb chops; seal bag and turn to coat. Refrigerate 8 hours or overnight.

2. Stage

Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker.

3. Stage

Place tomatoes, broth, onion, and remaining garlic and seasonings in a blender; cover and process until blended. Pour over lamb and potatoes. Cook, covered, on low 4-5 hours or until meat is tender. When cool enough to handle, remove meat from bones; discard bones. Shred meat with two forks. Strain cooking juices, reserving potatoes; skim fat. Return lamb, cooking juices and reserved potatoes to slow cooker; heat through. If desired, serve with rice and cilantro.