Lamb And Veggie Curry (Slow Cooker And Stove Top Pr

Name: Lamb And Veggie Curry (Slow Cooker And Stove Top Prep)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs lamb, cut in 1-inch cubes; 3 tablespoons olive oil; 4 diced tomatoes; 1 tablespoon cumin; 2 tablespoons curry; 4 cups beef broth; 1 1/2 cups butternut squash, cubed; 2 cups red potatoes, cubed; 10 ounces white pearl onions; 1 lb carrot, sliced; 1 cup green beans, sliced; 1 cup frozen peas, thawed; 1 lb nonfat plain yogurt

Servings: persons

2 lbs lamb, cut in 1-inch cubes
3 tablespoons olive oil
4 diced tomatoes
1 tablespoon cumin
2 tablespoons curry
4 cups beef broth
1 1/2 cups butternut squash, cubed
2 cups red potatoes, cubed
10 ounces white pearl onions
1 lb carrot, sliced
1 cup green beans, sliced
1 cup frozen peas, thawed
1 lb nonfat plain yogurt

1
Brown the Lamb in 1 1/2 tablespoons Olive Oil.
2
Once the Lamb is browned, place in a slow cooker with the Tomatoes, Cumin and Curry. Stir to distribute the spices.
3
Add enough Beef Broth to cover the Lamb and cook on low for 6-8 hours.
4
Add the Butternut Squash and the Potatoes (and more beef broth, if necessary), 1 hour prior to serving.
5
15 minutes before serving, saute the Pearl Onions, Carrots and Green Beans with the remaining Olive Oil until just tender.
6
Add all the slow cooker ingredients and the Peas and mix thuroughly. Check the seasoning and adjust to taste.
7
Remove from heat and add the Yogurt.
8
Serve with rice and curry extras (coconut, chutney, raisins, peanuts, cilantro -- ).

1724

kcal

Calories

132

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs lamb, cut in 1-inch cubes, 3 tablespoons olive oil, 4 diced tomatoes, 1 tablespoon cumin, and more.

Yes, Lamb And Veggie Curry (Slow Cooker And Stove Top Prep) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb And Veggie Curry (Slow Cooker And Stove Top Prep)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions