Easy slow cooker lamb curry served in a pot

Easy slow cooker lamb curry

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(11 ratings)

Prep: 20 mins Cook: 8 hrs

Easy

Serves 4

Use a slow cooker for this marvellous homemade lamb curry. The vibrant flavour will knock your socks off, and cooking the lamb slowly makes it meltingly tender

Nutrition and extra info

  • Gluten-free

Nutrition: Per serving

  • kcal624
  • fat48g
  • saturates20g
  • carbs11g
  • sugars8g
  • fibre3g
  • protein36g
  • salt0.5g
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Ingredients

  • 650g lamb shoulder, cut into large chunks
    Lamb

    Lamb

    laam

    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 onions, roughly chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 5 garlic cloves, crushed
  • 5cm piece of ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 tsp cumin
    Cumin

    Cumin

    q-min

    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • 2 tsp garam masala
    Garam masala

    Garam masala

    gar-am mah-sarl-ah

    Meaning 'warming spice mix', garam masala is the main spice blend used in North Indian…

  • 1 tsp cinnamon
    Cinnamon

    Cinnamon

    sin-ah-mun

    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tsp chilli powder (mild or hot)
  • 1 green chilli, deseeded if you don’t like it hot, chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • 1 tbsp tomato purée
  • 300g Greek yogurt
  • 1 small bunch coriander, chopped
  • 2 tbsp toasted flaked almonds
  • rice, to serve
    Rice

    Rice

    r-eye-s

    Rice is a grain, the seed of a type of grass, which is the most widely grown and the most…

Method

  1. Heat the slow cooker if you need to. Season the lamb, then brown it in batches for 5-8 mins using a little oil for each batch. Transfer each batch of lamb to the slow cooker.

  2. Put the onions in a frying pan with a little more oil and fry, stirring, for around 10 mins until tender. Stir in the garlic, ginger, spices, chilli and tomato purée and fry together for 1 min more. Add everything to the slow cooker.

  3. Pour 200ml boiling water into the slow cooker and mix everything well. Cook on a low heat for at least 6 hrs.

  4. After at least 6 hrs of cooking, add the yogurt and stir well. Replace the lid and cook for a further ½ to 1 hrs on low. Don't worry if the sauce splits a little, just stir well before serving. Once cooked, scatter over the coriander and flaked almonds and serve with the rice.

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Comments, questions and tips

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sazzypebbles
15th Jul, 2019
1.05
Tried to make this, followed the recipe and measured everything properly, left to cook on low overnight (roughly 9 hours), it had all burnt. Added the yogurt as instructions stated to for an hour then turned cooker off. Yogurt cuddled and the lamb was all burnt and hard! Find a different recipe if you can
Emlou82
27th Jun, 2019
1.05
Inedible!! So so disappointed. The yoghurt split and curdled terribly meaning we couldn’t eat it. Total waste of good lamb meat. If you’re going to try this recipe DO NOT ADD YOGHURT!!!! Serve som up on the side instead.
Mark Napper's picture
Mark Napper
28th Apr, 2019
2.05
Followed this recipe to the letter. Smelled lovely all day. As soon as the yoghurt went in it curdled immediately and now is ruined. Surely this method is wrong. Maybe let it cool before adding yoghurt?? Any advice welcome
harrietgilmour
7th Apr, 2019
3.05
As it was cooking it the smell was great all day and when I tasted it it had great flavour and yes very tender but Don't add the yoghurt. It curdled, such a shame after all that time. I'd serve it with a dollop of yoghurt on instead.
justinefrost
11th Mar, 2019
5.05
This recipe is so easy and delicious! To make it so much quicker I used a half leg of lamb and put it in whole, once cooked it all falls off the bone into the sauce. Also, cooked in the oven for 5 hours on 140 as I don’t have a slow cooker (I had to add more liquid) but otherwise it worked really well.
swoopandsal
26th Aug, 2018
5.05
Spot on! Minor changes due to what I had or didn't have, but can't imagine it made much difference to the end result and delicious flavours. I used a diced leg of lamb, didn't have the green chilli, and forgot to add the yoghurt, coriander and flaked almonds at the end!! So eager to eat it when I got home from work! It had been on low for 8 hours and still in the pot for another 45-60 minutes. It was fall apart lamb curry at its absolute best. This is the only recipe I will use now for lamb.
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