Crock Pot Curried Lamb and Risotto

Geema's Note:

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.

• Total Time: 8 hrs 20 mins
• Prep Time: 20 mins
• Cook Time: 8 hrs

Ingredients:

Servings: 6

• 2 ½ lbs boneless lamb roast
• 1 tablespoon cooking oil
• 2 ½ cups hot style vegetable juice
• 1 cup brown rice
• 2 teaspoons curry powder
• ¼ teaspoon salt
• 2 medium carrots , diced
• 1 medium green pepper , diced

Directions:

1. Trim any fat from the roast.
2. In a large skillet brown roast on all sides in the hot oil.
3. In a 4 quart slow cooker, combine juice, uncooked rice, curry powder and salt.
4. Add the carrots and place the roast on top.
5. Cover and cook on low heat for 8-9 hours.
6. Add the green pepper to cooker.
7. Cover and let stand 5-10 minutes.

Reviews

[Chef #872692]

I made this for some family members who had never eaten lamb. I am also not known for being a good cook. They were impressed. Thanks for this one! P.S. I used only mild curry powder and regular v8 juice. Don't be afraid spicing on the hotter side

[wbwarnerb Warner]

I didn't have lamb at hand, so I used a rib roast instead. Wow it was great! The rice and carrots were superb and complemented the beef very well.