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Curry Lamb Naan Tostadas
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Description
The easiest recipe for lamb curry on the planet made in a crockpot. Stack brown rice couscous and lamb curry on top of naan bread for a delicious meal!
Ingredients
- FOR THE LAMB CURRY:
- 1 can (13 Oz. Size) Coconut Milk, Full Fat
- 2 Tablespoons Yellow Curry Powder
- 1 dash Salt To Taste
- 1-½ pound Lamb Stew Meat
- FOR THE NAAN TOSTADAS
- ½ cups Uncooked Brown Rice Couscous (or Brown Rice)
- 1 package Naan Flat Bread (2 Large Pieces Per Package)
- ¼ cups Plain Greek Yogurt
- ¼ whole Red Onion, Chopped
- 10 leaves Mint, Chopped
Preparation
Pour the coconut milk, curry powder and salt into your crockpot and mix it around so that the curry powder gets incorporated into the coconut milk.
Add the lamb meat and spoon coconut milk on top so that the meat is as covered in liquid as possible (it’s fine if it’s not fully covered).
Set the crockpot on its lowest setting, put the lid on and allow it to cook 7 to 8 hours.
Follow the instructions on your brown rice couscous package (usually a 1:2 ratio of couscous to water; bring water to a boil then lower the temperature and cook for 10 to 12 minutes).
When you’re ready for dinner, plunk a large piece of naan on your plate. Layer the brown rice couscous on top and then top it with the lamb curry. Don’t let those delicious juices left in the crockpot go to waste. Spoon the sauce from the crockpot on top!
Serve with desired amount of Greek yogurt, red onion and mint on top!
More Recipes from Julia {The Roasted Root}
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