Lamb Curry

Serves:	6
Prep Time:	10	minutes
Cook Time:	8	hours

 

• 2 pounds bone-in lamb shoulder, sliced along the bones
• 1 15-ounce coconut milk
• 1/8 cup rice vinegar
• 2 slices fresh ginger
• 2 tablespoons butter
• 1 teaspoon salt
• 1 teaspoon curry powder (or replace with 1/2 teaspoon turmeric if can't tolerate)
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/8 teaspoon ground cloves
• 1/8 teaspoon cinnamon

 

1. Season the lamb with salt.

1. In a pan, brown the lamb in batches with butter.
2. Add browned lamb and the rest of the ingredients to the slow cooker. Mix well.
3. Cover and cook on low for 8 hours.
4. Shred meat and serve with liquid in the slow cooker.

 

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