This slow cooker lamb recipe brings out the amazing flavour of the lamb and is extremely easy to make.

Ingredients

1 kg lamb shoulder cut in 1-inch (2.5 cm) chunks (or 1.35 kg cubed bone-in goat or mutton)
1 can (400 mL) coconut milk
1 onion cut in 1-inch (2.5 cm) chunks
3 tablespoons tomato paste
1 Scotch bonnet pepper seeded and chopped
2 tablespoons curry powder
2 tablespoons dried thyme
2 tablespoons minced fresh ginger
2 tablespoons sodium-reduced soy sauce
3 cloves garlic minced
2 teaspoons ground allspice
1/4 teaspoon salt
2 tablespoons all-purpose flour
2 teaspoons fresh thyme leaves (optional)

Directions

1. In slow cooker, combine lamb, coconut milk, onion, tomato paste, scotch bonnet pepper, curry powder, dried thyme, ginger, soy sauce, garlic, allspice and salt. Cover and cook on low until lamb is tender, 8 to 9 hours.
2. Skim any fat from surface. Whisk flour with 3 tbsp water until smooth; stir into slow cooker. Cover and cook on high until thickened, about 15 minutes. Garnish with fresh thyme (if using).

Inspired by

• Canadian Living