Easy slow cooker lamb curry served in a pot

Easy slow cooker lamb curry

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(16 ratings)

Prep: 20 mins Cook: 8 hrs


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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  • 650g lamb shoulder, cut into large chunks



    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



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

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



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

  • 2 tsp cumin



    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



    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



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


  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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13th Jun, 2020
I would substitute the water for mostly tomato passata and paste. The just add a little water towards the end to keep it moist. Or add a mixture of passata and good quality canned chopped toms. Also don't just add the yoghurt as will curdle. Bring to room temp then add the curry to the yoghurt gradually and then add to your curry and will be fine.
Rowena Allen's picture
Rowena Allen
19th May, 2020
Tastes nice but looks awful as the yoghurt makes the sauce split. Before yoghurt was added it looked really nice.
15th Jul, 2019
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
27th Jun, 2019
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
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
13th Jun, 2020
Let the yoghurt sit on the side for a few hours. Then add the curry tomthe yoghurt gradually and keep stiring and then add to the curry mix.
7th Apr, 2019
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.
11th Mar, 2019
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.
26th Aug, 2018
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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Luke Hamel-Smith's picture
Luke Hamel-Smith
9th Aug, 2019
A lot of the comments seem to be about curdled yogurt. This website gives tips to avoid curdling: (a) use full fat yogurt (b) add yogurt at low temp (c) add flour stabilizer to the yogurt. https://living.thebump.com/cooking-yogurt-curdling-8453.html
Luke Hamel-Smith's picture
Luke Hamel-Smith
9th Aug, 2019
Seems a good few comments were about curdled yogurt. This website suggests ways to stop curdling: 1) Use Full fat yogurt 2) Add at a low temperature 3) Add a flour based stabiliser to the yogurt. https://living.thebump.com/cooking-yogurt-curdling-8453.html
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