Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes
Recipe information
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Cooking:
10 min.
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Servings per container:
8
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Source:

Ingredients for - Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes

1. Lamb shanks, on the bone - 3 pounds
2. Thai culinary stock - 1 (32 fluid ounce) container
3. Unsweetened coconut milk - 1 (14 ounce) can
4. Fire-roasted tomatoes - 12 ounces
5. Red curry powder - 1 tablespoon
6. Red pepper flakes, or to taste - 1 pinch
7. Salt to taste - 1 pinch
8. Cauliflower, chopped - 1 head
9. Red potatoes, quartered - 3 medium
10. Frozen peas - 1 cup

How to cook deliciously - Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes

1. Stage

Place lamb shanks, culinary stock, coconut milk, tomatoes, curry powder, red pepper, and salt together in the bottom of a slow cooker. Cook on High until lamb is tender and juices run clear when pierced with a knife, about 3 hours.

2. Stage

Skim the fat off of the top of the mixture. Mix in cauliflower, potatoes, and peas. Switch to Low and cook until vegetables are tender, about 3 hours more. Remove lamb meat from bones. Return meat to the slow cooker; discard bones.