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

Total Time: 8 hrs 45 mins Preparation Time: 45 mins Cook Time: 8 hrs

Ingredients

• Servings: 8
• 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 pearl onions
• 1 lb carrot, sliced
• 1 cup green beans, sliced
• 1 cup frozen peas, thawed
• 1 lb nonfat plain yogurt

Recipe

• 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 -- ).