|EVERY FEW MINUTES|
2 pounds lean boneless lamb, cut into 1-inch cubes
1 tablespoon garam masala
3 cups cubed, peeled potatoes
1/4 teaspoon each salt and black pepper
1 14 1/2-ounce can diced tomatoes with garlic and onion, undrained
1/4 cup water
3/4 cup plain yogurt (optional)
In a bowl toss lamb with garam masala. Place potatoes in a 3 1/2- or 4-quart slow cooker. Add seasoned meat. Sprinkle with salt and pepper. Pour undrained tomatoes and water over all.
Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Ladle stew into bowls. If desired, top with yogurt.
Nutrition (per serving): 410 calories, 8.8g total fat, 99.8mg cholesterol, 290.5mg sodium, 1395.5mg potassium, 45g carbohydrates, 6g fiber, 5.5g sugar, 37.3g protein, 135.4IU Vitamin A, 5.3mg iron, 51.5mg Vitamin C, 3.3g saturated fat, less than 1g polyunsaturated fat, 5.5g sugar, 133.7mg calcium.
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