Name: Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes
Prep time: 10 min
Cook time: 10 min
Yield: 8
Ingredients: Lamb shanks, on the bone - 3 pounds; Thai culinary stock - 1 (32 fluid ounce) container; Unsweetened coconut milk - 1 (14 ounce) can; Fire-roasted tomatoes - 12 ounces; Red curry powder - 1 tablespoon; Red pepper flakes, or to taste - 1 pinch; Salt to taste - 1 pinch; Cauliflower, chopped - 1 head; Red potatoes, quartered - 3 medium; Frozen peas - 1 cup

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.