Slow-Cooker Lamb Curry

Well hello there heavenly plate of deliciousness… easy, tasty, mouth-watering deliciousness.

Anyone with a Crock Pot (or slow cooker of any kind) knows how awesome they are.  Not only do they make meals (especially meats) extraordinarily tender and scrumptious, but they make everything incredibly easy, too.  Get up in the morning (or come home from a long day), throw some things in the pot, and open the lid hours later to a pot full of amazingness.  Dinner is made, dishes are minimal, people are happy.  Yep, they’re amazing.

So given my crazy work week and slight feeling of exhaustion, I decided it was Crock Pot time and whipped up this little number.  Comforting, warm, healthy, and delicious.  It took about 3 hours and 15 minutes from start to finish… 3 of which are cooking time, which means time for you to relax, clean, work, cook sides, or do whatever else it is you need to do- doesn’t get much better than that.  Plus, your house will smell amazing and you’ll make whoever is in it very very happy.  It’s a keeper-recipe for sure!  :)

 Serves 2
(If doubling the recipe, simply double the meat- no need to add more coco milk or spices)

INGREDIENTS

1 lb bone-in lamb shoulder

1 small onion, about 1 cup, roughly chopped

3 garlic cloves, about 1 tbsp minced

2 slices fresh ginger (about 1/4 inch thick each)

1 can coconut milk (13 oz)

1/8 cup rice vinegar

1 tsp salt

1/4 tsp pepper

1 tsp curry powder

1/2 tsp ground coriander

1/2 tsp ground cumin

1/2 tsp whole mustard seeds

1/4 tsp ground turmeric

1/4 tsp ground black pepper

1/8 tsp ground cloves

1/8 tsp ground cinnamon

1/8 tsp cayenne pepper

fresh cilantro for garnish

serve with quinoa or rice (I served w/quinoa & black rice)

DIRECTIONS

Break the lamb into small pieces by separating at the bone

Set aside while you get the sauce prepped

Roughly chop onion and mince garlic

Slice ginger into two thick pieces

Pour coconut milk in Crock Pot and add onion, garlic, ginger, vinegar, and all spices

(basically all ingredients except cilantro and rice)

Stir together until well mixed

Then add lamb pieces- immerse completely in sauce

Set slow cooker on high and cook for 3 hours covered (5 on low)

When done, stir lamb- bones should fall out on their own as you stir

remove bones and ginger pieces

Get rice or quinoa prepped- I used  mix of half quinoa half black rice- delish!

When ready, plate grains

Top with lamb pieces and some sauce

Garnish with fresh cilantro…

And enjoy!!

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About Me
Hi, I'm Natalie! I like to cook, eat, and adventure. I live in a little home with an itty-bitty kitchen, a crazy feline, and a very hungry boyfriend. Lots of cooking and devouring goes down here. Farmer's markets inspire me, as do the seasons and travel. I create simple recipes using wholesome real food. Enjoy!
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