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.

Nutriscore Rating: 63/100

Prep Time:20 mins

Cook Time:300 mins

Total Time:320 mins

Servings: 6

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)

Directions

Step 1

Heat the olive oil in a skillet over medium-high heat.

Step 2

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.

Step 3

In the same skillet, sauté the chopped onion, minced garlic, and grated ginger for 2-3 minutes until fragrant.

Step 4

Stir in the curry powder, cumin, and coriander, cooking for 1 more minute to toast the spices lightly.

Step 5

Transfer the onion and spice mixture to the crock pot.

Step 6

Add the diced tomatoes, coconut milk, carrots, remaining salt, pepper, and the cinnamon stick to the crock pot. Stir to combine.

Step 7

Set the crock pot to low heat and cook for 4 hours, stirring occasionally.

Step 8

After 4 hours, add the arborio rice and chicken broth to the crock pot. Stir to distribute the rice evenly.

Step 9

Cook on low for an additional 2 hours, stirring occasionally, until the rice is tender and creamy.

Step 10

Stir in the frozen peas during the last 10-15 minutes of cooking to heat them through.

Step 11

Remove and discard the cinnamon stick before serving.

Step 12

Garnish with freshly chopped cilantro and serve warm.

Nutrition Facts

Serving size	(2745.0g)

Amount per serving	% Daily Value*
Calories	3524.7

Total Fat 264.4g	0%
Saturated Fat 143.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 510.3mg	0%
Sodium 9302.2mg	0%
Total Carbohydrate 157.6g	0%
Dietary Fiber 31.5g	0%
Total Sugars 43.8g
Protein 156.6g	0%

Vitamin D 0IU	0%
Calcium 468.5mg	0%
Iron 42.1mg	0%
Potassium 4827.5mg	0%

*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.

Source of Calories

Fat: 65.4%

Protein: 17.2%

Carbs: 17.3%