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Slow Cooker Lamb Curry Servings: 4–6 Time: Prep ~20 min | Cook 6–8 hrs (LOW) or ~4 hrs (HIGH) Ingredients: • 2 lbs boneless lamb (shoulder or leg), cubed • 1 tbsp vegetable oil or ghee • 1 large onion, chopped • 2–3 garlic cloves, minced • 1 tbsp grated fresh ginger (or 1 tsp ground) • 2 tbsp tomato paste • 1 cup crushed tomatoes • ¾ cup full-fat coconut milk • ½ cup dried apricots, halved • 1 cup chicken/lamb stock (plus more if needed) • 1 tbsp curry powder (to taste) • 1 tsp each: garam masala, ground coriander, ground cumin • 1 tsp each: turmeric, salt, black pepper • Pinch cayenne or chili flakes (optional) Optional Garnishes: Fresh cilantro, toasted nuts, lime juice Important: taste the curry after it’s cooked for a few hours. I added additional curry, garlic & onion powder, and cinnamon Instructions: 1. Brown the Lamb (Optional): Heat oil in a skillet over medium-high. Season lamb with salt and pepper, brown in batches (2–3 min/side), then transfer to slow cooker. 2. Sauté Aromatics: In the same skillet, sauté onion ~5 min. Add garlic and ginger; cook 1 more min. Add to slow cooker. 3. Combine & Season: To the slow cooker, add tomato paste, crushed tomatoes, coconut milk, apricots, stock, and all spices. Stir to combine. 4. Slow Cook: Cover and cook on LOW for 6–8 hrs or HIGH for ~4 hrs. Check halfway through—add more stock if too thick. Lamb should be tender, apricots softened into the sauce. 5. Final Touch: In the last 30 min, taste and adjust seasoning. Add more coconut milk for richness if desired. Serve with rice or naan and garnish as you like.