Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes

These lamb shanks are simmered in coconut milk and premade Thai seasoned stock, with tomatoes, red curry powder, peas, carrots, and potatoes. Serve with basmati rice.

• 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.