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Easy slow cooker lamb curry served in a pot

Easy slow cooker lamb curry

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Gluten-free
Nutrition: Per serving


  • 650g lamb shoulder, cut into large chunks
  • 2 tbsp rapeseed oil
  • 2 onions, roughly chopped
  • 5 garlic cloves, crushed
  • 5cm piece of ginger, grated
  • 2 tsp cumin
  • 2 tsp garam masala
  • 1 tsp cinnamon
  • 1 tsp chilli powder (mild or hot)
  • 1 green chilli, deseeded if you don’t like it hot, chopped
  • 1 tbsp tomato purée
  • 300g Greek yogurt
  • 1 small bunch coriander, chopped
  • 2 tbsp toasted flaked almonds
  • rice, to serve


  • STEP 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.

  • STEP 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.

  • STEP 3

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

  • STEP 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.

Recipe from Good Food magazine, June 2018

Goes well with


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A star rating of 3.7 out of 5.22 ratings

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