Coconut and Coriander Slow Cooker Lamb Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while maintaining creaminess.

lamb shoulder

🥗Healthier: chicken thighs

💰Cheaper: pork shoulder

Chicken thighs provide a leaner option while still being flavorful.

bay leaves

💰Cheaper: dried thyme

Dried thyme offers a similar aromatic quality.

coriander

💰Cheaper: parsley

Parsley can substitute for a fresh herb flavor.

Trim excess fat from lamb and cut into chunks.

Season lamb with salt and black pepper.

Heat a skillet over medium-high heat and brown lamb on all sides, about 5-7 minutes.

Transfer browned lamb to slow cooker.

In the same skillet, sauté chopped onion, garlic, and ginger until softened, about 3-4 minutes.

Add coriander, cumin, turmeric, and cayenne pepper to the skillet; cook until fragrant, about 1 minute.

Pour coconut milk into the skillet, scraping up any browned bits.

Add the mixture to the slow cooker with the lamb.

Add chopped carrots and potatoes to the slow cooker.

Tuck in bay leaves and stir to combine all ingredients.

Cover and cook on low for 6-8 hours or high for 3-4 hours until lamb is tender.

Check seasoning and adjust with salt and pepper as needed.

Remove bay leaves before serving.

Garnish with fresh cilantro before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens