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Slow-Cooked Curried Lamb with Vegetables
Source: dLife

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

Prep Time: 30 minutes
Cook Time: 9 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 317.3
Total Carbs 18.3 g
Dietary Fiber 4.4 g
Sugars 8.5 g
Total Fat 10.6 g
Saturated Fat 4.6 g
Unsaturated Fat 0.9 g
Potassium 842.8 mg
Protein 37.0 g
Sodium 400.1 mg
Dietary Exchanges
1/2 Fat , 2 1/2 Vegetables , 4 Meat , 1/2 Milk
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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1 tbsp  curry powder
1 tsp  ground cumin
0 1/2 tsp  salt
0 1/4 tsp  black pepper
2 1/2 lb  Lamb, stew meat, lean, raw, 1/4" trim
14 1/2 oz  Tomatoes, dices, unsalted, canned
2 cup  Celeriac, fresh
2 cup  fresh cauliflower
1 each  medium onions
0.6667 cup  chopped apples
8 oz  canned coconut milk
0 1/2 cup  frozen green peas
8 oz  plain nonfat yogurt
0 1/2 cup  Cucumber, with o skin, fresh, sliced
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.

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