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Trim fat from lamb and cut meat into 2-inch cubes. Place lamb in a 3-1/2- or 4-quart slow cooker. In a medium bowl, stir together tomatoes, onion, garlic, chile, ginger, coriander, mustard, salt and cayenne (if desired). Pour mixture over lamb in cooker. Stir to combine.
Cover and cook on Low for 10 to 12 hours. Using a slotted spoon, serve lamb over hot cooked rice. Skim fat from cooking juices in cooker and discard. Drizzle juices over lamb and rice just before serving. Garnish with cilantro.