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2 lbs Lamb shoulder (cut into large chunks)

2 tbsp Cooking oil

8 Shallots (halved)

1 tbsp Ginger (grated)

1 tbsp Garlic (minced)

4 tbsp Curry powder

1 tbsp Cayenne powder

½ tsp Garam masala

1 tsp Salt

½ tsp Black pepper

2 tbsp Lemon juice

½ cup Coconut milk

½ cup Water (or broth)

¼ cup Cilantro (for garnish)

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1. Cut the lamb into 2 to 3-inch cubes. Add all ingredients into the slow cooker and combine well.Pro tip - I start with the oil, shallots, ginger, and garlic - combine well. Then, add the curry powder, cayenne, salt, and pepper. Followed by adding the coconut milk, lemon juice, and water- combine well.

2. Set the slow cooker on low for 6 to 8 hours OR on high for 4 hours. until the meat is fork-tender. Taste and adjust seasoning. Garnish with cilantro. Pro tip - if possible cook on low for 8 hours, I think the results are amazing.

3. In a Dutch oven or heavy bottom skillet, add the oil, and saute the onions until translucent.Pro tip - if possible use a Dutch oven as it retains heat evenly and will cook without losing too much liquid. if not, use a heavy bottom skillet with a tight lid.

4. Add the garlic and ginger and saute a minute more. Then add the meat and saute on medium-high for 2 to 3 minutes until no longer pink Pro tip - sauteing on medium-high heat will sear the meat keeping the juices inside.

5. Next, add the curry powder, garam masala, and lemon juice. Season with salt and pepper. Add the coconut milk and water or stock.

6. Cover the pot and simmer on low for 1 ½ to 2 hours until the meat is fork-tender. Stir occasionally to prevent it from sticking at the bottom. Also, if necessary add ¼ to ½ cup of water at a time to ensure it has enough liquid to cook.Pro tip - if you use a Dutch oven it helps keep moisture inside the pot and you won't need to add more water. Other pots may have more evaporation

7. When done taste and adjust the seasoning and consistency. If necessary add more water or turn the heat up to evaporate excess moisture. Pro tip - If you serve it with chapati, naan, or roti - keep it thick. If you serve with rice, add a little water to make a gravy.

8. Garnish with fresh cilantro or parsley.

Notes: Instant pot – set the instant pot to manual. Saute then pressure cook on high for 25 minutes, then use manual release. There are two secrets to making a good lamb curry.

The meat you use to make a lamb or mutton curry is very important. The shoulder or leg is the part of the lamb that gets most exercised which means it’s tougher. It takes longer to cook, but also has the opportunity to absorb more flavor. So, don’t skip on the slow cooking. The only other way to cook these cuts of meat quicker would be to use a pressure cooker or Instant Pot. You can make this dish using the pressure cooker or IP. Follow the stovetop method and pressure cook for 20 minutes.

When possible, use meat with bone or ask your butcher to give you a few spare bones that you can throw in while the curry is cooking. Later you can discard them before serving. The bones add flavor to the curry.