Curried Lamb and Vegetable Soup

This fascinating soup is topped with a delightfully cooling yogurt, cucumber, and lime mixture. The topper is patterned after raita, a classic Indian condiment.

  • Makes: 8 servings
  • Prep: 30 mins
  • Cook: 9 hrs to 10 hrs (low) or 4-1/2 to 5 hours (high)
  • Stand: 5 mins
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Curried Lamb and Vegetable Soup
Ingredients
1
tablespoon curry powder
1
teaspoon ground cumin
1/2
teaspoon salt
1/4
teaspoon black pepper
2 1/2
pounds lamb stew meat
1
14 1/2 ounce 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
Directions
  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.
Nutrition Facts (Curried Lamb and Vegetable Soup)
    Per serving:
  • 270 kcal cal.,
  • 8 g fat
  • (3 g sat. fat,
  • 1 g polyunsaturated fat,
  • 3 g monounsatured fat),
  • 91 mg chol.,
  • 413 mg sodium,
  • 16 g carb.,
  • 3 g fiber,
  • 8 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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