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 calories
carbohydrate: 25.2 g
cholesterol: 66.9 mg
fat: 19.6 g
fiber: 5.7 g
protein: 25.7 g
saturatedFat: 12.8 g
servingSize: -
sodium: 412.1 mg
sugar: 6.1 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

8 servings

Recipe Note

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.

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