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
Curried Lamb and Potatoes Recipe photo by Taste of Home
Hot cooked brown rice and minced fresh cilantro, optional
Directions
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.
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