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Ingredients

Directions

  • 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.

  • Serve curry over cooked basmati rice.

Nutrition Facts

500 calories; 18 g total fat; 68 mg cholesterol; 661 mg sodium. 57 g carbohydrates; 26 g protein;

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