Slow Cooker Lamb Curry

Recipe provided by | The Modern Proper
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Ingredients

4 lbs American lamb shoulder, bone in
salt
pepper
2 tbsp olive oil
1 large can crushed tomatoes
1 onion, minced
4 garlic cloves, minced
1 tbsp cumin
1 tbsp tumeric
2 tsp cinnamon
1 small head cauliflower, cut into small florets
basmati rice for serving
naan for serving
plain yogurt for serving

Directions

Generously season shoulder steaks with salt and pepper.

Heat a cast iron skillet over high heat and add in oil. Working with half of the lamb should steaks brown both sides and set aside. Finish with remaining steaks.

In a large slow cooker add in tomatoes, onions, garlic, cumin, turmeric, cinnamon and 1 tsp of salt. Stir until just mixed together. Fit browned lamb into the liquid and cover. Cook on high for 4 hours.

When the curry has 1 hour left, add in the cauliflower and give everything a good stir.

Serve cauliflower over warm rice with a scoop of yogurt and fresh cilantro. Enjoy!

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SERVINGS: 6

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