Easy Lamb Korma with Vegetables and Coconut Quinoa

Serving Size: 6 (1-1.5 cup serving)
Prep Time: 30 minutes
Cook Time: Stove top 15 minutes; Slow cooker 3-6 hours

Ingredients

2 1/2 pounds boneless lamb leg, cut into 1-inch cubes, fat trim
1 cup onion, chopped in large pieces
1 cup broccoli florets
1 cup cauliflower florets
1 cup green beans, cut into large pieces
1 cup red peppers, chopped into large pieces
1 cup tomatoes, chopped in large pieces
1 cup carrot, chopped in large pieces
2 tablespoons canola oil
4 teaspoons ginger, finely grated
2 cloves garlic, minced
1/4 teaspoon ground turmeric
1/4 teaspoon ground cumin
1 tablespoon garam masala
1/4 teaspoon ground coriander
2 teaspoons freshly ground black pepper
1/8 teaspoon salt
red pepper flakes (optional, for heat)
1 1/4 cup water
1/2 cup light coconut milk
1/2 cup fat free greek yogurt

optional garnish:
fresh cilantro leaves
unsweetened coconut flakes
crushed cashews
greek yogurt

Instructions

Chop the boneless lamb leg into 1-inch cubes and trim any excess fat. Set aside.

Rinse and chop the vegetables into 1” pieces and set aside.

Combine all spices (salt, pepper, garlic, ginger, cumin, turmeric, garam masala and coriander) into small bowl. For a spicier dish you can add a pinch or two of red pepper flakes. In a large skillet over medium heat, stir together canola oil and spices and cook until a paste is formed and the spices are heated through. Add the lamb in a single layer in the pan and brown on all sides for approximately 5 minutes. Remove lamb to slow cooker.

Add ¼ cup water and all veggies to pan, scraping up all the spices from the bottom of the pan to coat the vegetables. Cook until slightly soft (2-5 minutes). Then remove veggies to slow cooker.

Add remaining ¼ cup water to the slow cooker and mix well. Cover and cook on low for 6 hours (or on high for 3 hours).

About 30 minutes before serving, add in coconut milk and yogurt. Stir well, cover and cook for another 30 minutes. If needed, add a little water to thin it out.

Optional: Garnish with 1 tablespoon Greek yogurt and a few cilantro leaves. You can also top with a little crushed unsalted cashews or unsweetened coconut.