Summer Lamb Curry


I don’t know if it’s the actual 90 degree temperatures in NYC or the postpartum hot flashes, but this month’s Recipe Redux theme of beating the heat sounded especially great to me!

Whether you go slow or fast, just don’t turn on the oven. Show us how to keep the kitchen cool by using one of these appliances: Slow cooker, instant pot, pressure cooker.

You know what else sounds really good to me? Not cooking hardly at all, being that I just had a baby! So not only does this recipe help me keep the kitchen cool by relying on my slow cooker instead, but it’s also dead simple – perfect for cooking among chaos or easily prepping a freezer meal stash before the baby arrives. (By the way, I’m not crazy…I developed and photographed this meal before the baby came!)

Really the only work involved in this recipe is chopping the vegetables. I know you can “build layers of flavor” by browning the meat beforehand, but I don’t have the time or patience for that and this meal came out really well without it. If you’re not a lamb fan or can’t find cubed lamb, cubed beef works just as well.

Beat the heat with this simple slow-cooker Summer Lamb Curry! #thereciperedux Click To Tweet

Another shortcut I relied on is jarred curry sauce. I love the Trader Joe’s variety. Because listen…I am not a seasoned Indian cook. I don’t have a pantry full of all the awesome spices that makes Indian cuisine so delicious. The jarred variety I use has an ingredient list I love and it’s just the kind of shortcut that makes this new mama’s life a little bit more simple (and tasty!)

Be sure to allow the mixture to cool before stirring in the yogurt. At that point, you can either heat it back up slightly and serve it, or put it right into a freezer container for a future meal.

Summer Lamb Curry


July 21, 2017

  • Yields: 4 servings


2 medium tomatoes, sliced but not seeded

1 medium eggplant, cubed

1 large onion, sliced

2-3 medium red potatoes, cubed

1/2 cup peas, fresh or frozen

1 lb lamb (or beef) cubes

30 oz. jarred curry sauce (I used two jars of Trader Joe's Curry Simmer Sauce)

1/2 cup Greek yogurt (I used a whole milk variety)

Rice or naan, for serving


1Chop vegetables.

2Pour curry sauce into base of slow cooker. Add lamb and vegetables, stir to combine.

3Cook on low for 4 hours.

4Turn off slow cooker and remove lid. Allow to cool to nearly room temperature. When the dish has cooled, stir in yogurt. (Stirring the yogurt in while the dish is too hot will likely result in the yogurt curdling.)

5Serve with rice or naan.

Nutrition info excludes rice/naan.


Nutrition Facts

Total Fat15g
Saturated Fat3g
Total Carbohydrates50g
Dietary Fiber11g

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