Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes

This slow cooker lamb curry dish is simmered in coconut milk and Thai stock and features tomatoes, cauliflower, peas, and potatoes.

• Preparation Time: 10 mins
• Cooking Time: 6 hr
• Total Time: 6 hr 10 mins
• Calories: 371 Calories

Ingredients

• salt to taste
• 1 head cauliflower, chopped
• 1 (14 ounce) can unsweetened coconut milk
• 1 cup frozen peas
• 1 pinch red pepper flakes, or to taste
• 1 tablespoon red curry powder
• 3 pounds lamb shanks, on the bone
• 1 (32 fluid ounce) container Thai culinary stock
• 12 ounces fire-roasted tomatoes
• 3 medium red potatoes, quartered

Recipe Instructions

Step 1

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.

Step 2

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.