Crock Pot Curried Lamb and Risotto
Infuse your kitchen with the tantalizing aroma of exotic spices with this Crock Pot Curried Lamb and Risotto recipe. Perfectly suited for slow cooker enthusiasts, this dish combines tender, melt-in-your-mouth lamb shoulder with creamy arborio rice for a luxurious, one-pot meal. A fragrant blend of curry powder, cumin, coriander, and cinnamon creates depth and warmth, complemented by the richness of coconut milk and the brightness of fresh ginger. Diced tomatoes, carrots, and peas add a pop of color and flavor, while a sprinkle of fresh cilantro elevates the dish with a touch of freshness. With minimal prep and the magic of slow cooking, this hearty and flavorful meal is ideal for cozy family dinners or entertaining guests.
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Recipe Information
Ingredients
- 1.5 pounds lamb shoulder (boneless, cubed)
- 1 large yellow onion (chopped)
- 4 garlic cloves (minced)
- 1 tablespoon fresh ginger (grated)
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 cinnamon stick
- 1 14-ounce can canned diced tomatoes (with juice)
- 1 14-ounce can coconut milk (unsweetened)
- 2 cups chicken or vegetable broth
- 1 cup arborio rice
- 2 medium carrots (peeled and diced)
- 1 cup peas (frozen)
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped)
Instructions
Heat the olive oil in a skillet over medium-high heat.
Season the cubed lamb with half the salt and pepper, then sear in the skillet for 2-3 minutes per side until browned. Transfer the lamb to the crock pot.
In the same skillet, sauté the chopped onion, minced garlic, and grated ginger for 2-3 minutes until fragrant.
Stir in the curry powder, cumin, and coriander, cooking for 1 more minute to toast the spices lightly.
Transfer the onion and spice mixture to the crock pot.
Add the diced tomatoes, coconut milk, carrots, remaining salt, pepper, and the cinnamon stick to the crock pot. Stir to combine.
Set the crock pot to low heat and cook for 4 hours, stirring occasionally.
After 4 hours, add the arborio rice and chicken broth to the crock pot. Stir to distribute the rice evenly.
Cook on low for an additional 2 hours, stirring occasionally, until the rice is tender and creamy.
Stir in the frozen peas during the last 10-15 minutes of cooking to heat them through.
Remove and discard the cinnamon stick before serving.
Garnish with freshly chopped cilantro and serve warm.
Nutrition Facts
Calories |
3525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 264.4 g | 339% | |
| Saturated Fat | 143.0 g | 715% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 9302 mg | 404% | |
| Total Carbohydrate | 157.6 g | 57% | |
| Dietary Fiber | 31.5 g | 112% | |
| Total Sugars | 43.8 g | ||
| Protein | 156.6 g | 313% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 468 mg | 36% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 4828 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
