Curried Vegetables and Lamb




Slow-Cooker Vegetable Curry
4 medium carrots, sliced
2 medium potatoes, cut into 1/2-inch cubes
1 15-ounce can garbanzo beans (chickpeas), rinsed and drained
8 ounces fresh green beans, cut into 1-inch pieces
1 cup coarsely chopped onion
3 cloves garlic, minced
2 tablespoons quick-cooking tapioca
2 teaspoons curry powder
1 teaspoon ground coriander
1/4 to 1/2 teaspoon crushed red pepper
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 14-ounce can vegetable broth or chicken broth
1 14-1/2-ounce can diced tomatoes, undrained
Hot cooked rice
1. In a 3-1/2- to 5-quart slow cooker, combine carrots, potatoes, garbanzo beans, green beans, onion, garlic, tapioca, curry powder, coriander, crushed red pepper, salt, and cinnamon. Pour broth over all.
2. Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3-1/2 to 4-1/2 hours.
3. Stir in undrained tomatoes. Cover; let stand for 5 minutes. Serve over hot cooked rice. Makes 4 servings.




Curried Lamb
1 pound boneless lamb, cut into 3/4-inch cubes
1 tablespoon cooking oil
1 cup chopped onion
3 to 4 teaspoons curry powder
2 cloves garlic
2 medium apples, peeled, cored, and thinly sliced
1 teaspoon instant chicken bouillon granules
2 tablespoons all-purpose flour
2 cups hot cooked rice
Preparation Tips:
In a large saucepan brown half of the meat in hot oil. Remove meat. Brown remaining meat with onion, curry power, and garlic till onion is tender. Return all meat to pan. Stir in apples, bouillon granules, and 3/4 cup water. Cover; simmer for 30 to 40 minutes or till tender. Stir 1/4 cup cold water into flour; stir into saucepan. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Season to taste. Serve over rice. If desired, pass chutney, sliced green onion, raisins, shredded coconut, or chopped peanuts. Serves 4.