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- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 1/2 - 3 pounds lamb stew meat
- 1 14 1/2ounce can diced tomatoes, undrained
- 2 cups coarsely chopped celeriac (about 8 ounces)
- 2 cups cauliflower florets (about 8 ounces)
- 1 medium onion, cut into thick wedges
- 2/3 cup coarsely chopped cooking apple (1 medium)
- 1 cup purchased unsweetened light coconut milk
- 1/2 cup frozen peas
- 1 8 ounce carton plain low-fat yogurt
- 1/2 cup chopped, seeded cucumber
- 1 tablespoon lime juice
1. In a small bowl, combine curry powder, cumin, salt, and pepper. Trim fat from meat. Cut meat into 1-inch pieces; place in bowl. Sprinkle spice mixture over meat pieces; toss to coat. 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.
3. Turn off cooker. Stir in coconut milk and peas. Cover and let stand for 5 to 10 minutes or until heated through.
4. Meanwhile, in a small bowl, combine yogurt, cucumber, and lime juice. Top each serving with yogurt mixture. Makes 8 servings.
- Servings Per Recipe 8,
- cal. (kcal) 270,
- Fat, total (g) 8,
- chol. (mg) 91,
- sat. fat (g) 3,
- carb. (g) 16,
- Monosaturated fat (g) 3,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 8,
- pro. (g) 32,
- sodium (mg) 413,
- Percent Daily Values are based on a 2,000 calorie diet
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