Ingredients
Scale
- 2 pounds boneless lamb shoulder, cut into 1 1/2-inch cubes
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can coconut milk
- 1/2 cup beef broth
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Fresh cilantro, chopped, for garnish
Instructions
- Season the lamb cubes with salt and pepper.
- In a large skillet, brown the lamb in batches over medium-high heat.
- Transfer the browned lamb to the slow cooker insert.
- Add the chopped onion, minced garlic, and grated ginger to the slow cooker.
- Stir in the diced tomatoes, coconut milk, beef broth, curry powder, cumin, coriander, turmeric, and cayenne pepper (if using).
- Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb is very tender.
- Taste and adjust seasonings as needed.
- Garnish with fresh cilantro before serving.
Notes
- Serve over rice or with naan bread.
- For a thicker sauce, remove the lid during the last hour of cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Slow Cooker
- Cuisine: Indian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 350mg
- Fat: 28g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 30g
- Cholesterol: 90mg