Amazing Paleo Slow Cooker Curry

Typically I don't like slow cooker recipes that require browning, or more than throw it in the slow cooker and run! However, this recipe is worth the additional step of browning. It makes a huge batch so it will last for a couple of meals, which is an added bonus!

Why I like this recipe:

• I measure out the seasonings the night before, and quickly brown the meat before going to work in the morning. This way I can quickly get the ingredients in the slow cooker and head out the door for work. 
• Curry is so good, but I would have to go to a restaurant to get a good batch. Now I can make it at home. 
• Feeds a group! Great if I'm entertaining people after work, and don't have much time to do cooking. 

Ingredients

• 5 pounds of meat, traditionally lamb shoulder
• salt and pepper
• 3 Tbsp of oil 
• 2 onions, chopped fine
• 1/4 cup tomato paste
• 8 garlic cloves, minced 
• 2 Tbsp paprika
• 1 1/2 Tbsp cumin
• 1 Tbsp fresh ginger, grated
• 2 tsp coriander
• 3/4 tsp cardamom
• 1/2 tsp cayenne
• 1/4 tsp ground cloves
• 1 cinnamon stick
• 1 1/2 cup water
• cilantro for garnish, optional

Pat the lamb dry and season with salt and pepper. In a large pan or skillet, heat half the oil over medium-high heat. Add the lamb and brown, about 4 minutes on each side. Once the lamb is well browned, placed into the slower cooker.

Add the remaining oil to the pan, and once shimmering, add the onions. Cook and scrape the bottom of the pan as you go. Once the onions are lightly browned, stir in the add the garlic, tomato paste, and seasonings. Once everything is fragrant, about 30 seconds to a minute, add the water, scraping the bottom of the pan. Bring the mixture to a boil, and transfer to the slow cooker.

Cover and cook for 8-10 hours on low or 4-6 hours on high. Once done, shred the lamb and whisk the sauce. That is it! You can add what you want to the curry (veggies, potatoes, or rice). Keep in mind this might change the paleo-ness of the recipe.