Nutrition per serving may change if servings are adjusted.
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
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.
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.