Slow Cooker Lamb & Cilantro Curry

Slow Cooker Lamb & Cilantro Curry
Servings: 6 Prep 25 mins Slow Cook 8 hrs on LOW

Ingredients

  • 2 bunches cilantro, leaves picked off stems
  • 3 tablespoons lemon juice
  • 2 tablespoons chopped ginger
  • 4 cloves garlic, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 1/4 teaspoons salt
  • 1 teaspoon curry powder
  • 1/8 teaspoon cayenne pepper
  • 1 1/4 pounds boneless lamb shoulder, cut into 1-inch cubes
  • 1 large onion, chopped
  • 1 15 1/2 ounce can chickpeas, drained and rinsed
  • 1 cup light coconut milk
  • 3 cups cooked basmati rice

Make It

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

2. 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.

3. Serve curry over cooked basmati rice.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 500, Fat, total (g): 18, chol. (mg): 68, sat. fat (g): 8, carb. (g): 57, fiber (g): 4, pro. (g): 26, sodium (mg): 661, Percent Daily Values are based on a 2,000 calorie diet.