slow-cooked

lamb & sweet potato curry

HANDS-ON TIME

30 MIN

TOTAL TIME

7 to 8 HRs on Low or 4 to 5 HRs on High

Serves 4

This is one of those slow-cooker recipes—super savory, with an edge of sweetness—that will make you happy you bought that machine in the first place. It’s easy enough to throw together right before you leave the house, but you can save time in the morning by combining everything except the liquids in a big bowl and refrigerating overnight.

• 2 tablespoons unsalted butter
• 2 tablespoons peeled and minced fresh ginger
• 4 garlic cloves, minced
• 2 pounds well-trimmed boneless lamb shoulder, cut into 1½-inch pieces
• 1 pound sweet potatoes (2 medium), peeled and cut into 2-inch pieces
• 1½ tablespoons Madras curry powder
• 1 teaspoon turmeric powder
• Kosher salt and freshly ground black pepper
• 1 (15-ounce) can unsweetened coconut milk
• 1 cup low-sodium chicken broth
• Fresh cilantro, for sprinkling
• Steamed rice, for serving
• Lime wedges, for serving

In a small skillet, melt the butter over medium-high heat. Add the ginger and garlic and cook, stirring, until softened and lightly browned, about 3 minutes. Scrape into a large bowl. Add the lamb, sweet potatoes, curry powder, turmeric, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Cover and refrigerate overnight (or, if you’re doing this day-of, just mix it all in the insert of the slow cooker).

Transfer to a slow cooker and stir in the coconut milk and broth. Cover and cook on Low for 7 to 8 hours or High for 4 to 5 hours, until the lamb and sweet potatoes are tender. Season the curry with salt and pepper.

Ladle into bowls and sprinkle with cilantro. Serve with steamed rice and lime wedges.

DO IT AHEAD The curry can be refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium heat, stirring occasionally, until hot.