Ingredients:
2 lbs lamb shoulder, cubed
1 onion, finely chopped
4 cloves garlic, minced
1-inch piece of ginger, grated
1 can (14 oz) diced tomatoes
1 cup beef or vegetable broth
1 cup full-fat coconut milk
2 tablespoons curry powder
1 tablespoon garam masala
1 teaspoon ground turmeric
Salt and pepper to taste
Fresh cilantro, for garnish
Cauliflower rice or steamed vegetables, for serving
Lemon wedges, for serving
Directions:
In a slow cooker, combine the lamb, onion, garlic, ginger, diced tomatoes, broth, coconut milk, curry powder, garam masala, turmeric, salt, and pepper.
Stir well to combine, ensuring the lamb is coated with the spices.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the lamb is tender.
Once cooked, taste and adjust seasoning if necessary.
Serve the lamb curry over cauliflower rice or with steamed vegetables.
Garnish with fresh cilantro and serve with lemon wedges on the side.