* Exported from MasterCook *
Slow Cooker Tandoori-Style Lamb - 14g Carbohydrate; 2g Dietary Fiber
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : LowerCarbs Meat
Amount Measure Ingredient -- Preparation Method
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1 1/2 cups plain yogurt
2 tablespoons fresh lemon juice
4 garlic cloves -- minced
1 1/2 teaspoons ground cumin
1 1/2 teaspoons garam masala
1 teaspoon ground coriander
1 pinch cayenne pepper
1 teaspoon salt
3 pounds lamb shoulder meat -- fat trimmed, cut into 1-inch chunks
4 medium Yukon Gold potatoes -- cut into quarters
3 medium carrots -- cut into 1-inch lengths
1/2 cup chicken broth
Whisk together the yogurt, lemon juice, garlic, and spices in a large bowl. Add the lamb and toss to coat well with the marinade. Cover and refrigerate for at least 2 hours or overnight.
Drain the marinade and add the lamb in the insert of a 5 to 7-quart slow cooker. Add the vegetables and broth and stir to combine. Cover and cook on HIGH for 3 hours, until the lamb is tender and the vegetables are cooked through. Skim off any fat from the top of the sauce.
Serve from the cooker set on warm.
Serves 8.
AuthorNote: A 'tandoor' is an oven used in India. Meat for the tandoor is usually marinated in spices and yogurt and then roasted with very high heat. Although the slow cooker doesn't roast at a high temperature, it can deliver the flavor and tenderness of tandoori with its long, slow, moist cooking. Tandoori seasonings, such as ginger, garlic, coriander, cumin and garam masala, can all be found in your local supermarket, and there are now tandoori spice blends that you can purchase. This same recipe will work as well for boneless skinless chicken thighs.
Full-fat yogurt is used in this dish because the nonfat variety will separate and leave you with too much liquid in the cooker. If you strain non yogurt through cheesecloth or a coffee filter to eliminate the water, it's perfectly fine to use after discarding the liquid.
Cuisine:
"Indian"
Source:
"Slow Cooker: The Best Cookbook Ever by Diane Phillips, 2009."
S(Formatted by Chupa Babi):
"Feb 2010"
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Per Serving (excluding unknown items): 439 Calories; 31g Fat (63.6% calories from fat); 26g Protein; 14g Carbohydrate; 2g Dietary Fiber; 103mg Cholesterol; 431mg Sodium. Exchanges: 0 Grain(Starch)
NOTES : Cooker: 5 to 7-quart
Time: HIGH for 3 hours
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0
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