Lamb Curry for a Busy Day

This is a crock pot recipe.  (and as I discovered just now - it's even better the second day!)

Each crock pot is different - mine goes from 1-low — 5-high.

2#  Lamb shank

1 14oz can AROY-D Masaman (yellow) Curry 

Wash lamb and put in crock pot - on highest heat (5) - with a little water and half a can of curry sauce.  Cook covered 1 hour.

Add the remaining vegetables - cut-or not - - as pictured - layer them to cook according to your preferences.  First in and around the lamb will cook the most.  The way I like them added and cooked would be:

3  carrots

2 med onions

1 green pepper + 4 mini-peppers 

4 sm-med Yukon Gold potatoes

1/2 lg zucchini - use only the top half without seeds

1 14oz can AROY-D coconut milk

Turn heat to low (2), add rest of the curry sauce, cover and cook an additional 5-6 hours.  Take meat and vegetables out and arrange on a platter.  Cover to keep warm.  Add coconut milk to the curry gravy left in the pan.  Heat to simmer.  With a ladle push away any fat that's on top before using the curry sauce.  For leftovers, wrap and refrigerate meat and vegetables.  Leave curry sauce in pot - refrigerate.  Before serving again, skim off the top layer of fat off the curry sauce, add vegetables, heat and serve. . .Lin