Slow-Cooker Cashew Cream Red Curry Lamb Cubes Step-by-step instructions

Before you start

Before you start, cut the lamb shoulder into 1-inch cubes if it isn't already cubed. Slice the red bell pepper into strips and measure the bamboo shoots. Have the red curry paste, cashew cream, and butter ready.

No other prep is needed — no browning, no sautéing, no marinating. Simply layer the ingredients in the slow cooker in the order listed. If you have time, let the lamb sit at room temperature for 30 minutes before cooking, but this isn't essential.

Instructions

Layer and Cook

1. 1Layer the Ingredients
   Place the cubed lamb shoulder in the bottom of a 6-quart slow cooker. Spread the Thai red curry paste over the lamb, then add the sliced bamboo shoots and red bell pepper strips. Pour the cashew cream over everything and top with the pats of butter. Do not stir.
   Look for The lamb is covered with curry paste, vegetables, cashew cream, and butter.
   Tip Keep the ingredients in layers rather than stirring; this helps the curry paste dissolve evenly during cooking.
2. 2Cook on Low
   Cover the slow cooker and cook on low for 8 hours, or until the lamb is fork-tender and easily shreds. The curry will be bubbling gently and the sauce will have thickened slightly. Let it rest for 3 minutes before slicing.
   Look for The lamb is fork-tender and the sauce is bubbling and aromatic.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Resist the urge to open the lid during cooking; each peek releases heat and adds cooking time.

At the end of this phase, the raw lamb is covered with curry paste, vegetables, cashew cream, and butter. The slow cooker is on low and will cook for 8 hours. You should see no steam yet, but the aromas will begin to develop. Check that the lid is secure and walk away.

Finish the Meat

3. 3Shred or Serve Whole
   When the lamb is fully tender, use two forks to shred the larger pieces or leave the cubes whole, depending on preference. Stir the curry gently to combine the sauce. Let the meat rest for at least 3 minutes before serving.
   Look for The lamb is tender and the sauce is velvety.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Shredding the lamb allows it to soak up more sauce; leaving it whole gives a heartier bite.

After 8 hours, the lamb is fork-tender and the sauce is bubbling gently. The curry is fragrant with red curry and toasted cashew.

The sauce has thickened and coats the meat. Use a fork to test the lamb — it should shred easily. Let it rest for at least 3 minutes before serving.

Serve

4. 4Serve with Rice and Naan
   Spoon the steaming curry over fluffy steamed basmati rice and serve with warm garlic naan on the side. Ladle the velvety sauce generously over each portion.
   Look for The curry is steaming and ready to serve.
   Tip Warm the naan in the oven or a dry skillet for a few minutes before serving.

The curry is steaming and ready to be served. Spoon it over rice and add warm naan on the side. The sauce should be velvety and coat the spoon. The lamb is tender and the peppers are soft. Serve immediately.

Common mistakes

One common mistake is opening the slow cooker too often to check on the food. Every time the lid is lifted, heat escapes and extends the cooking time. Another is using a lean cut of lamb, which can become dry and tough. Stick with lamb shoulder or beef chuck.

Adding too much liquid can also make the sauce thin, so resist the urge to add broth unless the sauce seems too thick. Finally, avoid stirring the ingredients at the beginning — the layers help the curry paste melt evenly.

How to tell it’s done

The lamb is done when it is fork-tender and easily shreds with a fork. The internal temperature should reach at least 145°F (63°C) for safety, but because it cooks for so long, it will be well beyond that.

The sauce should be bubbling gently and have thickened slightly. The curry will smell deeply aromatic, with notes of red curry and toasted cashew. Let the meat rest for at least 3 minutes before serving to allow the juices to redistribute.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest