6 servings

4 hours 15 minutes

Ingredients

680 grams Lamb Shoulder Chop (boneless, chopped into 1-inch cubes)

1 ½ cups Canned Coconut Milk

1 Yellow Onion (medium, diced)

1 Scotch Bonnet (optional, finely chopped)

3 tbsps Tomato Paste

2 tbsps Curry Powder

2 tbsps Thyme (fresh, plus more for garnish)

2 tbsps Ginger (finely chopped)

2 tbsps Tamari

3 Garlic (finely chopped)

2 tsps Ground Allspice

1 tbsps Arrowroot Powder

Directions

1. Add all of the ingredients to the pot of a slow cooker. Stir to combine.
2. Cover and cook on high heat for four hours or on low heat for eight hours, until the lamb is tender. Remove any fat from the surface, if desired.
3. Divide evenly between bowls and enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to five days or freeze individual portions for up to three months.

Serving Size: One serving is equal to approximately one cup.

More Flavor: Serve with rice and peas.

Additional Toppings: Green onions, cilantro, parsley.

No Scotch Bonnet Peppers: Use a different hot pepper like Serrano, Anaheim, or Thai red chili peppers.