Recipe information
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
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.