Lamb & Rice

Lamb & Rice

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From: Diabetic Living Magazine

The sauce in this recipe is a heavenly mixture of tomatoes, spices, herbs and mustard. It provides amazing flavor to the lamb as they spend up to 12 hours together in the slow cooker.

Ingredients 6 servings

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Original recipe yields 6 servings
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  • 2 pounds boneless lamb shoulder
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 1 medium onion, chopped ( ½ cup)
  • 6 cloves garlic, minced
  • 1 serrano chile pepper, seeded (see Tip)
  • 1 teaspoon ground ginger
  • 1 teaspoon ground coriander
  • ½ teaspoon dry mustard
  • ¼ teaspoon salt
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 cups hot cooked brown rice
  • Snipped fresh cilantro

Preparation

  • Prep

  • Ready In

  1. Trim fat from lamb and cut meat into 2-inch cubes. Place lamb in a 3½- or 4-quart slow cooker. In a medium bowl, stir together tomatoes, onion, garlic, chile pepper, ginger, coriander, mustard, salt and cayenne pepper (if desired). Pour mixture over lamb in cooker. Stir to combine.
  2. Cover and cook on low-heat setting for 10 to 12 hours. Using a slotted spoon, serve lamb over hot cooked rice. Skim fat from cooking liquid in cooker and discard fat. Drizzle liquid over lamb and rice just before serving. Garnish with cilantro.
  • Tip: Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water. For more heat, include the chile pepper seeds.

Nutrition information

  • Serving size: ⅔ cup lamb mixture and ⅓ cup rice
  • Per serving: 330 calories; 12 g fat(4 g sat); 2 g fiber; 21 g carbohydrates; 32 g protein; 101 mg cholesterol; 3 g sugars; 321 mg sodium;
  • Carbohydrate Servings:
  • Exchanges: 4 lean protein, 1 fat, 1 starch, 1 vegetable

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