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Curried Lamb & Risotto
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The lamb is fork tender and almost melts into the soft spicy rice. I love mango chutney and it's perfect to serve with this easy and delicious dish.
2-1/2 lbs boneless lamb roast
1 tablespoon cooking oil
2-1/2 cups hot style vegetable juice
1 cup brown rice
2 teaspoons curry powder
1/4 teaspoon salt
2 medium carrots, diced
1 medium green pepper, diced
Trim any fat from the roast. In a large skillet brown roast on all sides in the hot oil. In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt.
Add the carrots and place the roast on top. Cover and cook on low heat for 8-9 hours. Add the green pepper to the cooker.
Cover and let stand 5-10 minutes.
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