Slow Cooker Lamb & Sweet Potato Curry

• 1x 2x 3x
• 2 tablespoons unsalted butter
• 2 tablespoons minced peeled fresh ginger
• 4 garlic cloves, minced
• 2 pounds well-trimmed boneless lamb shoulder, cut into 1 1/2-inch pieces
• 1 pound sweet potatoes (2 medium), peeled and cut into 2-inch pieces
• 1 1/2 tablespoons Madras curry powder
• 1 teaspoon turmeric powder

Kosher salt and freshly ground black pepper

• 1 15-ounce can unsweetened coconut milk
• 1 cup low-sodium chicken broth

Chopped fresh cilantro, for sprinkling

Steamed rice, for serving

Lime wedges, for serving

1. In a small skillet, melt the butter over medium-high heat. Add the ginger and garlic and cook, stirring, until softened and lightly browned, about 3 minutes. Scrape into a large bowl. Add the lamb, sweet potatoes, curry powder, turmeric, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Cover and refrigerate overnight (or, if you’re doing this day-of, just mix it all in the insert of the slow cooker).
2. Transfer to a slow cooker and stir in the coconut milk and stock. Cover and cook on Low for 7 to 8 hours (alternately, cook on High for 4 to 5 hours), until the lamb and sweet potatoes are tender. Season the curry with salt and pepper.
3. Ladle into bowls and sprinkle with chopped cilantro. Serve with steamed rice and lime wedges.

Do It Ahead: The curry can be refrigerated in an airtight container for up to 3 days. Reheat in a saucepan over medium heat, stirring occasionally, until hot.