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Crockpot Meals

Coconut-Braised Lamb Shoulder with Turmeric

Lamb shoulder slow-cooked in coconut milk with turmeric, ginger, garlic, and warm spices until tender, finished with spinach and lime.

Why you'll love Coconut-Braised Lamb Shoulder with Turmeric

Lamb and coconut milk are a classic pairing in South Indian and Sri Lankan cooking, and a slow cooker turns lamb shoulder into something meltingly tender. The coconut milk, perfumed with turmeric, ginger, garlic, cumin, coriander, and cinnamon, becomes a rich golden sauce, and spinach wilted in at the end adds color and freshness.

Toasting the spices in the browning fat is what gives the curry depth. After the lamb browns, the ground spices go into the hot pan for a minute, which wakes up their aromatic oils, and that toasty fat goes into the slow cooker with the lamb. A squeeze of lime at the end brightens the rich sauce.

It is a curry for busy days: twenty minutes of work in the morning and dinner is waiting.

Quick overview: This Coconut-Braised Lamb Shoulder with Turmeric takes 25 min of hands-on time and about 7 hr 25 min in all and makes 4 servings, each about 1 1/2 cups. You'll need a slow cooker and a skillet.

Jump to recipe

Coconut-braised lamb with turmeric, spinach and cilantro
Prep 25 minCook 7 hrTotal 7 hr 25 minServes 4Serving about 1 1/2 cupsYou'll need Slow cooker, Skillet

Ingredients

  • 2 lb boneless lamb shoulder, cut into 1 1/2-inch pieces
  • 1 1/4 tsp fine sea salt, divided
  • 1 tbsp coconut oil
  • 1 medium onion, chopped
  • 5 cloves garlic, minced
  • 1 1/2 tbsp grated fresh ginger
  • 1 tsp ground turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1 can (13.5 oz) full-fat coconut milk Label: coconut and water, with no gums or sugar
  • 5 oz baby spinach
  • 1 tbsp fresh lime juice
  • 1/3 cup chopped cilantro

Instructions

  1. Brown the lamb: Season the lamb with 3/4 teaspoon of the salt. Heat the coconut oil in a large skillet over medium-high heat and brown the lamb in batches, 5 to 6 minutes per batch. Move it to the slow cooker.
  2. Toast the spices: Lower the heat to medium, add the onion, and cook for 5 minutes. Add the garlic, ginger, turmeric, cumin, coriander, cinnamon, and pepper and stir for 1 minute, until fragrant.
  3. Deglaze: Pour in a splash of the coconut milk and scrape up the browned bits, then scrape everything into the slow cooker.
  4. Slow-cook: Add the rest of the coconut milk and the remaining 1/2 teaspoon of salt. Cover and cook on low for 7 to 8 hours or high for 4 hours, until the lamb is very tender.
  5. Wilt the spinach: Stir in the spinach and let it wilt for 5 minutes.
  6. Finish and serve: Stir in the lime juice, taste for salt, and serve scattered with cilantro.

Storage and leftovers

Refrigerate for up to 4 days; it tastes even better the next day.

Freeze for up to 3 months, adding fresh spinach when you reheat it.

Variations

  • Beef: Use beef chuck in place of the lamb.
  • Chicken thighs: Use boneless chicken thighs and cook 4 hours on low.
  • Spicier: Add a minced green chile with the garlic.
  • With cauliflower: Add cauliflower florets for the last hour.

Notes and tips

  • Brown in batches: Browning builds the flavor of the sauce.
  • Toast the spices: A minute in the hot fat wakes them up.
  • Use full-fat coconut milk: It gives the sauce its richness.
  • Check the coconut milk label: It should list coconut and water, with no gums or sugar.

Nutrition and mindful eating

  • Lamb shoulder is rich in protein, iron, zinc, and vitamin B12.
  • Coconut milk is the real fat that makes the sauce rich and golden.
  • Turmeric, ginger, and garlic bring warmth, and turmeric's curcumin absorbs better with the fat and black pepper here.
  • Spinach adds folate, vitamin K, and a fresh green finish.
  • As you eat, notice the warm spices and the tender lamb, and pay attention to how a rich, warming meal leaves you comfortable and satisfied.

Frequently asked questions

Have a question about this Coconut-Braised Lamb Shoulder with Turmeric? Start here, with the questions people ask most.

Is it spicy?

It is warmly spiced rather than hot. Add a chile for heat.

Can I skip browning the lamb?

You can, but browning adds a deep, savory flavor.

What can I serve it with?

Cauliflower rice, a cucumber salad, or sautéed greens.

Does it freeze well?

Yes, for up to 3 months.

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Tags: Crockpot Meals, South Indian-Inspired, Dairy-Free