Prep Time
12 Mins
Cook Time
4 Hours
Yield
6 Servings

How to Make It

Step 1

Put onion, carrots, coconut milk, curry powder and 1/4 cup water in slow cooker. Season lamb with salt and pepper on all sides.

Step 2

Heat a large skillet over medium-high heat until hot. Add 1 Tbsp. oil. Add one-third of lamb and cook until browned all over, about 6 minutes. Transfer lamb to slow cooker. Repeat with remaining batches of lamb and 1 Tbsp. oil.

Step 3

Add 1/2 cup water to skillet, scraping pan with a wooden spoon to incorporate browned bits. Pour liquid into slow cooker. Cover and cook on high for 4 hours.

Step 4

In final half hour of cooking, skim fat off stew and discard. Stir in chickpeas and continue to cook. Serve lamb over basmati or other white rice.

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