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Slow Cooker Lamb & Sweet Potato Curry
30 mins
7 hrs 30 mins
4
Steps
- 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 stock. Cover and cook on Low for 7 to 8 hours (alternately, cook on 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 chopped cilantro. Serve with steamed rice and lime wedges.
Notes
- 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.
Originally published at justinchapple.com. Reproduced for personal collection.
