Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes recipe
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Ingredients
- 3 pounds lamb shanks, on the bone 1 (32 fluid ounce) container Thai culinary stock 1 (14 ounce) can unsweetened coconut milk 12 ounces fire-roasted tomatoes 1 tablespoon red curry powder 1 pinch red pepper flakes, or to taste salt to taste 1 head cauliflower, chopped 3 medium red potatoes, quartered 1 cup frozen peas
Nutrition Info
- 371.4 caloriescarbohydrate: 25.2 gcholesterol: 66.9 mgfat: 19.6 gfiber: 5.7 gprotein: 25.7 gsaturatedFat: 12.8 gservingSize: -sodium: 412.1 mgsugar: 6.1 gtransFat: : -unsaturatedFat: : -
Directions Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes
Directions
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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.
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.