Lamb Korma

Ingredients

• ¾ cup brown Basmati rice, uncooked
• 1 tbsp (15 mL) canola oil
• 1 lb (454 g) raw boneless leg of lamb roast, trimmed of fat, chopped
• 2 bay leaves
• 1 cinnamon stick
• 1 tsp cardamom
• 1 tbsp ground coriander
• 1 tbsp ground cumin
• ⅛ tsp ground nutmeg
• 1 tsp turmeric
• 3 garlic cloves, minced
• 1 tbsp ginger, grated
• 2 medium onions, chopped
• 1 cup 2% plain Greek yogurt
• 4 medium carrots, chopped
• 4 celery stalks, chopped
• 2 medium tomatoes, chopped
• ½ cup fresh cilantro, chopped

Directions

• Cook rice according to package directions.
• Heat oil in a large skillet over medium heat.
• Brown lamb pieces for 2-3 minutes per side, transfer to a plate and set aside. Leave oil and lamb drippings in skillet.
• Add the bay leaves, cinnamon stick, cardamom, coriander, cumin, nutmeg, and turmeric to the skillet; cook for 2-3 minutes.
• Stir in garlic, ginger, and onions; cook until onions are soft, approximately 5 minutes.
• Transfer mixture to a slow cooker.
• Add browned lamb, Greek yogurt, carrots, celery, tomatoes and ½ cup water; stir to combine. Cover and cook on LOW for 4 hours or HIGH for 2 hours, or until the lamb is fork tender.
• Serve lamb korma over cooked rice and garnish with cilantro.