Slow Cooker Lamb Curry

• •
  Lamb Shoulder(1814g)
• •
  1 Teaspoon Kosher Salt, Plus More For The Lamb
• •
  Freshly cracked black pepper
• •
  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  Tomato, Canned, Crushed
• •
  Yellow Onion
• •
  Garlic
• •
  Cumin, Ground(15g)
• •
  Turmeric, Ground(15g)
• •
  Cinnamon, Ground(10g)
• •
  Cauliflower
• •
  Rice, Basmati, White
• •
  Yogurt, Plain, Low-Fat
• •
  Cilantro, Fresh

Instructions

1. 1Generously season lamb all over with salt and pepper.
2. 2Heat the oil in a cast iron skillet or Dutch oven over high heat. Once the oil begins to smoke, brown the lamb pieces on all sides, 10-12 minutes.
3. 3In the base of a slow cooker, combine the tomatoes, onion, garlic, cumin, turmeric, cinnamon, and 1 teaspoon of salt. Nestle the lamb into the sauce. Cover and cook on HIGH for 3 hours or LOW for 7 hours.
4. 4Stir in the cauliflower and cook on HIGH for 1 hour, or until the lamb is falling off the brown and the cauliflower is tender.
5. 5Using a slotted spoon, transfer the lamb to a large baking dish or rimmed sheet pan, discard any large pieces of fat. Use two forks to shred the lamb into 1-inch pieces. Return the shredded lamb to the curry, stir to combine.
6. 6Serve the lamb and curry over the rice, topped with yogurt and cilantro, if using.