Lamb And Veggie Curry (Slow Cooker And Stove Top Prep) - cooking recipe

Ingredients

2 lbs lamb, cut in 1-inch cubes
3 tablespoons olive oil
4 diced tomatoes
1 tablespoon cumin
2 tablespoons curry
4 cups beef broth
1 1/2 cups butternut squash, cubed
2 cups red potatoes, cubed
10 ounces white pearl onions
1 lb carrot, sliced
1 cup green beans, sliced
1 cup frozen peas, thawed
1 lb nonfat plain yogurt

Preparation

Brown the Lamb in 1 1/2 tablespoons Olive Oil.
Once the Lamb is browned, place in a slow cooker with the Tomatoes, Cumin and Curry. Stir to distribute the spices.
Add enough Beef Broth to cover the Lamb and cook on low for 6-8 hours.
Add the Butternut Squash and the Potatoes (and more beef broth, if necessary), 1 hour prior to serving.
15 minutes before serving, saute the Pearl Onions, Carrots and Green Beans with the remaining Olive Oil until just tender.
Add all the slow cooker ingredients and the Peas and mix thuroughly. Check the seasoning and adjust to taste.
Remove from heat and add the Yogurt.
Serve with rice and curry extras (coconut, chutney, raisins, peanuts, cilantro -- ).