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.

Source: Diabetic Living Magazine


Recipe Summary

15 mins
10 hrs 15 mins


Ingredient Checklist


Instructions Checklist
  • Trim fat from lamb and cut meat into 2-inch cubes. Place lamb in a 3 1/2- 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.

Nutrition Facts

2/3 cup lamb mixture and 1/3 cup rice
330 calories; protein 32g; carbohydrates 21g; dietary fiber 2g; sugars 3g; fat 12g; saturated fat 4g; cholesterol 101mg; sodium 321mg.

4 lean protein, 1 fat, 1 starch, 1 vegetable