500 minutes
This comforting dish blends tender lamb, sweet potatoes, and a fragrant mix of spices for a meal that's both satisfying and easy to prepare.
tablespoons
Fresh Ginger, minced
tablespoons
Garlic Clove, minced
each
Boneless Lamb Shoulder, cut into 1½-inch pieces
0 lb
Sweet Potatoes, peeled and cut into 2-inch pieces
0 lb
Madras Curry Powder
tablespoons
Turmeric Powder
teaspoons
to taste
Black Pepper, freshly ground
to taste
Low-Sodium Chicken Broth
cups
Fresh Cilantro, for garnish
bunch
Steamed Rice, for serving
serving
Lime Wedges, for serving
each
1. Sauté Ginger and Garlic
Melt the butter in a skillet over medium heat. Once melted, add the minced ginger and garlic. Sauté for about 3 minutes until they become fragrant and slightly golden.
2. Marinate Lamb and Sweet Potatoes
In a large bowl or directly in your slow cooker insert, combine the lamb pieces and sweet potatoes. Sprinkle with Madras curry powder, turmeric, salt, and pepper. Toss together until well-coated.
3. Slow Cook the Curry
Transfer the marinated lamb and sweet potatoes to the slow cooker. Pour in the unsweetened coconut milk and chicken broth. Cover and set to cook on Low for 7 to 8 hours or on High for 4 to 5 hours.
4. Garnish and Serve
Once cooked, check tenderness of lamb and sweet potatoes. Adjust seasoning with additional salt and pepper if needed. Garnish with fresh cilantro and serve with steamed rice and lime wedges.
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