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

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READY IN: 8hrs 45mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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