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Recipe Summary

prep:
25 mins
slow-cook:
8 hrs on LOW
Servings:
6
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Ingredients

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Directions

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  • Place cilantro leaves, lemon juice, ginger, garlic, jalapeños, salt, curry powder, cayenne and 1/2 cup water into a blender. Blend until smooth.

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  • Coat bowl of a slow cooker with nonstick cooking spray. Add lamb, onion and cilantro mixture; stir to combine. Cover and cook on LOW for 7 1/2 hours. Stir in chickpeas and coconut milk; cook 30 minutes more.

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  • Serve curry over cooked basmati rice.

Nutrition Facts

500 calories; total fat 18g; saturated fat 8g; cholesterol 68mg; sodium 661mg; carbohydrates 57g; fiber 4g; protein 26g.
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Reviews

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