Indian Lamb Curry

• 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

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

lamb, tomatoes, flour, white onion, fresh ginger, mustard seeds, garam masala, ground cumin, salt, ground red pepper, garlic, hot cooked basmati rice, yogurt, fresh cilantro

Taken from www.myrecipes.com/recipe/indian-lamb-curry (may not work)