Curried Lamb and Potatoes

Name: Curried Lamb and Potatoes
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 6 servings.
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

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

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

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.

Nutrition Facts

1 serving (calculated without rice): 337 calories, 19g fat (7g saturated fat), 76mg cholesterol, 935mg sodium, 21g carbohydrate (4g sugars, 5g fiber), 22g protein.