Slow Cooker Lamb Curry
The recipe Slow Cooker Lamb Curry could satisfy your Indian craving in about 45 minutes. This
Slow Provencal Lamb
Ingredients
- 1 lamb shoulder (about 4 1/2 pounds/2 kg), cut into large chunks
- Kosher salt and freshly ground black pepper
- 3 tablespoons olive oil
- 3 onions, peeled and sliced
- 6 plum tomatoes
- About 1 1/2 cups/375 ml red or white wine
- 1 cup/250 ml veal stock
- 3 bay leaves
- 2 branches fresh rosemary
- 1 pound/450 g eggplant, cut into chunks
- 1 pound/450 g red peppers, seeded, cut into strips
- 1 bouquet fresh thyme
- 1 head garlic, broken into peeled cloves
- 1 pound/450 zucchini, cut into chunks
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