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Slow Cooker Lamb Curry

A bowl of Indian Style Lamb Curry With Cauliflower over white rice and served with yogurt and cilantro and naan
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  4 hrs

Ingredients

  • 4 pounds bone-in lamb shoulder, cut into 3-inch pieces
  • 1 teaspoon kosher salt, plus more for the lamb
  • Freshly cracked black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 (28-ounce) can crushed tomatoes
  • 1 small yellow onion, minced
  • 4 garlic cloves, minced
  • 1 tablespoon cumin
  • 1 tablespoon turmeric
  • 2 teaspoons cinnamon
  • 1 small head cauliflower, cut into florets

For serving (optional)

  • Cooked basmati rice
  • Plain yogurt
  • Fresh cilantro

Method

  1. Generously season lamb all over with salt and pepper.
  2. Heat the oil in a cast iron skillet or Dutch oven over high heat. Once the oil begins to smoke, brown the lamb pieces on all sides, 10-12 minutes.
  3. In the base of a slow cooker, combine the tomatoes, onion, garlic, cumin, turmeric, cinnamon, and 1 teaspoon of salt. Nestle the lamb into the sauce. Cover and cook on HIGH for 3 hours or LOW for 7 hours. 
  4. Stir in the cauliflower and cook on HIGH for 1 hour, or until the lamb is falling off the brown and the cauliflower is tender. 
  5. Using a slotted spoon, transfer the lamb to a large baking dish or rimmed sheet pan, discard any large pieces of fat. Use two forks to shred the lamb into 1-inch pieces. Return the shredded lamb to the curry, stir to combine.
  6. Serve the lamb and curry over the rice, topped with yogurt and cilantro, if using.