Slow Cooker Lamb Curry

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

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

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

Instructions

1. 1Pat the lamb shoulder dry with paper towels, then generously season all over with salt and pepper.
2. 2Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes. Working in batches to avoid crowding, brown the lamb on all sides until deeply golden, 10–12 minutes total. Transfer to a plate.
3. 3In the same pot, add the diced onion and cook over medium heat, stirring occasionally, until softened and translucent, about 5 minutes. Add the fresh garlic, ground cumin, turmeric, and cinnamon; cook, stirring constantly, for 1–2 minutes until fragrant.
4. 4Return the browned lamb to the pot and add the crushed tomatoes and 1 teaspoon salt. Stir to combine, then reduce heat to low, cover, and simmer for 1.5–2 hours until the lamb is very tender and begins to shred easily with a fork.
5. 5Add the cauliflower florets, stir well, and continue simmering uncovered over medium-low heat for 25–35 minutes until the cauliflower is fork-tender and the sauce has thickened slightly.
6. 6Using two forks, shred the lamb directly in the pot into bite-sized pieces, discarding any large fat pieces. Stir to combine with the sauce and vegetables.
7. 7Divide the curry evenly into 6 airtight containers while hot. Cool to room temperature, then refrigerate for up to 4 days.
8. 8To serve, reheat a portion in a saucepan over medium heat for 3–5 minutes until warmed through, then serve over cooked basmati rice and top with a dollop of plain yogurt and fresh cilantro.