Slow Cooker Lamb Curry with Cauliflower, Peas, and Potatoes
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Description
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.
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
Directions
- 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.
- 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.
Nutrition Facts
serving: 8 servings
calories: 371.4 kcal
carbohydrates: 25.2 g
protein: 25.7 g
saturated fat: 12.8 g
cholesterol: 66.9 mg
sodium: 412.1 mg
fiber: 5.7 g
sugar: 6.1 g
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