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| LAMB KORMA | |
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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. Servings: 6 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. Submitted by: Vincent Shenko | |
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recipe reviews #111073
Molly (Maryland) says:
Delicious! We put in almost double the garam masala (we like strong flavors), some hot tomato sauce from Tunisia, and used turnips instead of potatoes. We ate it over rice. Will absolutely make again!
#177446
Alene Winter (Georgia) says:
I made this last straight by recipe. It was wonderful! I'm trying this week with eggplant in place of potatoes. Does Mr. Shenko have any other middle eastern influence recipes?
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