This Indian lamb curry recipe is as simple as putting everything in the slow-cooker and forgetting all about it. The meat is cooked along with the wonderful aromatics of curry powder and coconut milk until it’s fork-tender.

Get the full recipe with progress pictures here

▢2 lbs (900 g) Lamb shoulder cut into large chunks
▢2 tbsp Cooking oil
▢8 Shallots halved
▢1 tbsp Ginger grated
▢1 tbsp Garlic minced
▢4 tbsp Curry powder
▢1 tbsp Cayenne powder
▢½ tsp Garam masala
▢1 tsp Salt
▢½ tsp Black pepper
▢2 tbsp Lemon juice
▢½ cup (120 ml) Coconut milk
▢½ cup (120 ml) Water or broth
▢¼ cup Cilantro for garnish
Set the slow-cooker or crockpot on low for 6 hours or on high for 4 hours until the meat is fork-tender.

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