Slow Cooker Lamb Vindaloo

SLOW COOKER LAMB VINDALOO

FOOD AS MEDICINE

Lamb is an often overlooked protein source that lends itself well to Mediterranean and Indian flavor profiles. When concerned about sourcing and grass-fed vs. conventional, lamb is actually very likely to be pasture-raised as it will typically come from a smaller farming operation. Lamb is a great source of iron, zinc, selenium, and B12 as well as anti-inflammatory omega-3 fatty acids and conjugated linoleic acid. This lamb vindaloo is a take on a traditional curry dish from the western part of India. It might look intimidating with the long list of ingredients, but don’t despair–most of these are going into the spice blend and everything goes into the slow cooker so the hands-on time is very minimal!

INGREDIENTS

For the spice blend:

1 tsp ground cumin

1 tsp ground mustard

1 tsp ground coriander

1 Tbsp turmeric

1/4 tsp ground cloves

2 tsp Kashmiri chili powder (regular chili powder okay!)

1/2 tsp ground cinnamon

1/4 tsp ground cardamom

1/4 tsp black pepper

1/2 tsp sea salt

1/4 tsp cayenne pepper

2 bay leaves

For the lamb:

2 Tbsp ghee, divided

3 lb pasture-raised lamb shoulder, cut into 1-inch chunks

sea salt

black pepper

1 yellow onion, diced

6 cloves garlic, smashed and minced

2 inches fresh ginger, peeled and finely minced

2 Tbsp apple cider vinegar

2 Tbsp tomato paste

2 cups bone broth

1 head cauliflower, cut into 1-inch chunks

cilantro, for serving

green onions, for serving

DIRECTIONS

Combine all of the ingredients for the spice blend in a small bowl and set aside. Heat a large cast iron skillet over medium-high heat and add one tablespoon of the ghee. Sprinkle the lamb liberally with sea salt and black pepper. Once the pan is hot, add the lamb in batches and brown on all sides. As the lamb is browned, add to the slow cooker. Once all lamb has been browned and removed from the pan, add another tablespoon of ghee and add the onion. Sautee, stirring occasionally, about 5 minutes until translucent and starting to brown. Add the garlic and ginger and cook another 2-3 minutes until aromatic. Add in the apple cider vinegar, tomato paste, and the bone broth and stir to combine. Bring to a boil, then reduce to a simmer. Once simmering, add in the spice blend and stir until well combined. Turn off the heat and pour this mixture over the meat in the slow cooker. Stir until all of the lamb is coated, then cook on low for 4-6 hours until tender and able to shred with a fork. During the last hour of cooking, add the cauliflower and stir to combine. Crack the lid slightly during the last hour of cooking as this will allow the noxious gases to escape when cooking the cauliflower. Top with cilantro and green onions to serve.