Curried Lamb

Active Time: 8 minutes
Total Time: 10 hours 
Serves 6 sandwiches


  • 4 cups butternut squash, peeled and cut into 1-inch pieces (about 1/2 of a 2 1/2-lb. squash)
  • 1 1/2 lb. lamb meat for stew
  • 1 jar (15 oz.) tikka masala cooking sauce (we used PATAK’S®)
  • 1 cup frozen peas

PATAK’S is a registered trademark of ACH Food Companies, Inc.


  1. Stir butternut squash, lamb and 3/4 cup cooking sauce in 3 1/2-qt. or larger slow cooker.
  2. Cover and cook on low 8 to 10 hours until lamb and butternut squash are tender. Stir in peas and remaining cooking sauce 15 minutes before the end of cooking.


6 Servings

Nutrition Facts

Calories: 398 
Fat: 26g
Saturated Fat: 10g
Cholesterol: 79mg
Sodium: 553mg
Carbohydrates: 18g
Dietary Fiber: 3g
Protein: 23g