Source: dLife

Curried lamb and vegetable soup with yogurt, cucumber, and citrus.

Servings

1 tbsp curry powder
1 tsp ground cumin
0.5 tsp salt
0.25 tsp black pepper
2.5 lb Lamb, stew meat, lean, raw, 1/4" trim
14.5 oz Tomatoes, dices, unsalted, canned , undrained
2 cup Celeriac, fresh , coarsley chopped
2 cup fresh cauliflower , florets
1 medium onions , cut into thick wedges
0.67 cup chopped apples (1 medium cooking apple)
8 oz canned coconut milk , light
0.5 cup frozen green peas
8 oz plain nonfat yogurt
0.5 cup Cucumber, with o skin, fresh, sliced , chopped, seeded
1 tbsp fresh lime juice

1 Combine in a small bowl curry powder, cumin, salt, and pepper. Set aside. Remove excess fat from meat. Cut meat into 1-inch pieces. Sprinkle spice mixture over meat. Place meat in a 4 1/2- to 6-quart slow cooker. Add undrained tomatoes, celeriac, cauliflower, onion, and apple.
2 Cover and cook on low-heat setting for 9 to 10 hours or on high-heat setting for 4 1/2 to 5 hours. Turn off the cooker. Stir in coconut milk and peas. Cover and let stand for 5 to 10 minutes or until heated through.
3 In the meantime, combine in a small bowl the yogurt, cucumber, and lime juice. Top each serving with a dollop of yogurt mixture.