4 pounds American lamb shoulder, bone in
2 tablespoons olive oil
1 large can crushed tomatoes
1 onion, minced
4 garlic cloves, minced
1 tablespoon cumin
1 tablespoon tumeric
2 tablespoon cinnamon
1 small head cauliflower, cut into small florets
basmati rice for serving
naan for serving
plain yogurt for serving
Generously season shoulder steaks with salt and pepper.
Heat a cast iron skillet over high heat and add in oil. Working with half of the lamb should steaks brown both sides and set aside. Finish with remaining steaks.
In a large slow cooker add in tomatoes, onions, garlic, cumin, turmeric, cinnamon and 1 tsp of salt. Stir until just mixed together. Fit browned lamb into the liquid and cover. Cook on high for 4 hours.
When the curry has 1 hour left, add in the cauliflower and give everything a good stir.
Serve cauliflower over warm rice with a scoop of yogurt and fresh cilantro. Enjoy!