a crock of curried lamb soup

ingredients

• servings: 10
• 1 teaspoon olive oil
• 4 zucchini, cut into 1/4-inch slices
• 1 head garlic, separated into cloves and sliced
• 1 (2 pound) lamb roast
• 3 tablespoons curry powder, divided
• salt and ground black pepper to taste
• 2 (10 ounce) cans diced tomatoes with green chile peppers
• 3 cubes vegetable bouillon
• 3/4 cup boiling water
• 2 tablespoons minced garlic
• 1 (15.5 ounce) can white beans, drained
• 1 (15 ounce) can garbanzo beans (chickpeas), drained
• 1/2 cup white rice

recipe

preparation time: 20 mins cook time: 8 hrs

ready time: 8 hrs 20 mins


• coat the bottom inside of a slow cooker with olive oil. lay zucchini slices and garlic slices olive oil layer; top with lamb roast. season roast with 1 tablespoon curry powder, salt, and pepper.
• pour tomatoes with green chile peppers into a large measuring cup; stir in bouillon cubes and boiling water until dissolved. pour tomato-broth mixture into slow cooker. spread minced garlic over top of roast.
• cook on low until lamb is tender, about 6 hours.
• transfer lamb roast to a plate and shred into bite-size pieces using a fork. return shredded lamb to slow cooker; add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir.
• cook for 2 more hours.