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! 🙂
(If doubling the recipe, simply double the meat- no need to add more coco milk or spices)
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 black 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
1/8 tsp ground cloves
1/8 tsp ground cinnamon
1/8 tsp cayenne pepper
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
(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
Looks delicious! Cannot wait to try.
I reeeally liked this one… hope you enjoy, as well!! 🙂
I really loved the dish, the flavor is amazing! The sauce was super thin though, but I have used 3 pounds of lamb leg cubed and doubled the rest, so that might be the problem. Still delicious and lots of leftovers!
A friend of mine is showing me that whole 30 is doable with creative recipes, I tried this for the family on Sunday and I’m sad I didn’t double the meat portion. This was so delicious and the lamb was so tender!
Yay! I love hearing that!! 🙂
I made this last Sunday and it was DIVINE
I love lamb curry at the Indian restaurants and now I can make my own.The ratio of lamb to curry was definitely a bit more on the curry side so I added more lamb and will make sure to do this every time I make it, which will be ALL THE TIME!
Ok question: All of my curry ingredients separated by the time the lamb was finished cooking, so it was no longer this nice creamy curry. Is this to be expected? The flavor was will awesome though!
Thanks for your comment!! Hmm, weird, mine has never done that… did you use full-fat coconut milk? Glad you found a recipe you can adapt later for future dinners! 🙂
Yep I did use full fat. The coconut milk in a can. Maybe the slow cooker was too hot??
Hi Susan, hmmm… that’s possible. I’m sorry that happened- maybe next time try a lower heat if your slow-cooker tends to run high!?
1/4 tsp pepper and 1/4 tsp ground black pepper are listed in the recipe. What is the difference?
Oh silly me, thanks for catching that! No difference, I just wrote it twice. I’m surprised no one else has ever noticed haha… but ti’s fixed now, thank you!! 🙂