Heat oil in a hot skillet over high heat. Brown lamb chunks in batches, cooking 4-5 minutes per side until caramelized. Transfer browned lamb to slow cooker.
2 lbs lamb shoulder, 2 tbsp oil
In the same skillet over medium heat, cook diced onion for 5 minutes until soft. Add garlic and grated ginger, stirring 1 minute until fragrant.
1 large onion, 4 cloves garlic, 2 tbsp fresh ginger
Stir curry powder and tomato paste into the aromatics. Cook 2 minutes, then pour in vegetable broth and scrape the pan to deglaze. Pour this mixture over the lamb in the slow cooker.
2 tbsp curry powder, 2 tbsp tomato paste, 1 cup vegetable broth
Pour coconut milk into slow cooker and stir to combine. Cover and cook on low for 6-8 hours, until lamb reaches 190°F and shreds easily with a fork.
14 oz coconut milk
After 3-4 hours, gently stir curry with a wooden spoon to redistribute heat and prevent bottom pieces from overcooking.
Taste and adjust salt if needed. Garnish with optional yogurt and chopped cilantro. Serve over steamed basmati rice or with warm naan.
0.5 cup yogurt, 0.25 cup fresh cilantro
