Curried Lamb and Potatoes
Loads of rich flavors and spices make this a warming, inviting meal. It’s a great way to impress at a family get-together. —Subrina Goosch, North Carolina
Total TimePrep: 30 min. + marinating Cook: 4 hours
- 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
- 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.
- Place potatoes in a 3- or 4-qt. slow cooker. Transfer lamb to slow cooker.
- 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.
Nutrition Facts1 serving (calculated without rice): 337 calories, 19g fat (7g saturated fat), 76mg cholesterol, 935mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 22g protein.
Originally published as Curried Lamb and Potatoes in Taste of Home Everyday Slow Cooker & One Dish Recipes 2016