Make and share this Lamb and Veggie Curry (Slow Cooker and Stove Top Prep) recipe from Food.com.
Provided by rturner
Categories Curries
Time 8h45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- 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 -- ).
Nutrition Facts : Calories 355.5, Fat 17.5, SaturatedFat 5.5, Cholesterol 61.5, Sodium 441.9, Carbohydrate 27.1, Fiber 5, Sugar 10.6, Protein 23.5
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