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Curried Lamb and Vegetable Soup

Makes: 8 servings
Prep 30 mins Cook 9 hrs to 10 hrs  (low) or 4-1/2 to 5 hours (high) Stand 5 mins
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 - 3  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)
  • 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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