Slow Cooker Lamb Curry

Ingredients:

• 4 lbs lamb shoulder, bone in
• salt
• pepper
• 2 tbsp olive oil
• 1 (28-oz) can crushed tomatoes
• 1 onion, minced
• 4 garlic cloves, minced
• 1 tbsp cumin
• 1 tbsp tumeric
• 2 tsp cinnamon
• 1 small head cauliflower, cut into small florets
• basmati rice for serving
• naan for serving
• plain yogurt for serving

Instructions:

1. Generously season shoulder steaks with salt and pepper.
2. Heat a cast iron skillet over high heat and add in oil. Working with half of the lamb should steaks brown both sides and set aside. Finish with remaining steaks.
3. In a large slow cooker add in tomatoes, onions, garlic, cumin, turmeric, cinnamon and 1 tsp of salt. Stir until just mixed together. Fit browned lamb into the liquid and cover. Cook on HIGH for 4 hours or LOW for 8 hours.
4. When the curry has 1 hour left, add in the cauliflower and give everything a good stir.
5. Serve cauliflower over warm rice with a scoop of yogurt and fresh cilantro. Enjoy!