This slow cooker lamb curry is pretty much a dump and cook kinda dinner. You can add everything to your slow cooker and come home to your house smelling of curry and a delicious dinner ready to eat by evening!
This recipe is a must make if you own a slow cooker and love lamb. I’ve been experimenting with a lot of curries in my slow cooker lately because OMG so convenient. My first success was the slow cooker chicken curry that is one of the most popular recipes on the site today! And for good reason. Indian food can be time consuming and can involve some stirring and grinding spices etc. But my slow cooker curries are really dump and go. And the results are fantastic! No boring, dumbed down flavours here. These are packed with flavour and you won’t believe how little effort goes into them.
The only pre-cooking I ask you to do for this slow cooker lamb curry is sauteing onions, garlic and ginger. This helps get rid of the raw flavour that sometimes doesn’t go away completely in the slow cooker and helps you start off with aromas that help cook the lamb along the way.
Our go to meat of choice in India is goat, which is why this one is a slow cooker mutton curry. But whatever you use – sheep or goat meat, this recipe is a winner!
Best cut for lamb curry
Because this curry is slow cooker, the cut of meat you use doesn’t matter as much. But I really love using shoulder to make lamb curry. It has some fat, tender meat and enough bones to give this curry what it needs. And yes, don’t get rid of the bones. They stew and add to the curry so totally worth keeping some.
Top tips for making lamb curry in a slow cooker
- You can use any cut of meat, though we recommend shoulder. Ask your butcher to cut it up for you
- Don’t add any more liquid than what’s specified in the recipe. Many slow cooker recipes will turn out watery with way too much gravy that dilutes the flavour. You really don’t need a lot of liquid here. The meat leaves some liquid as it cooks, and because the slow cooker doesn’t let a lot of steam escape, the food cooks in its own liquid.
- This lamb curry takes 6-8 hours on high in the slow cooker. But depending on the quality of meat you have, you can add or subtract an hour. Take 6 hours as the base and then check from there. Since its lamb, even if you leave it for a little longer, it’ll stay just as tender!
I really love serving this with some plain steamed rice because the curry already has so much flavour. Sliced onions help cut through the rich fatty curry and a squirt of lime really takes it to the next level!
Watch how to make slow cooker lamb curry recipe video
Slow Cooker Lamb Curry
Prep Time: 10 minutes- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
Yield: 8 people 1x
Category: Mains
Method: Slow Cooking
Cuisine: Indian, North Indian
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Pin RecipeDescription
This slow cooker lamb curry recipe gives you tender, fall apart meat that’s full of flavour! Use some basic spices and create this delicious curry that’s a winner to come home to.
Ingredients
- 1 kg/ 2.2 pounds Lamb Shoulder, cut into pieces
- 1/2 cup Yogurt
- 1 teaspoon Turmeric
- 1 teaspoon Salt
- 1 tablespoon + 3 tablespoons Oil
- 1/2 cup chopped Onion
- 1 tablespoon chopped Garlic
- 1 teaspoon chopped Ginger
- 2 Green Chillies/ Serrano Peppers, finely chopped
- 2 tablespoons Meat Masala (store bought meat curry powder)
- 1 tablespoon Red Chilli Powder
- 2 tablespoons Coriander Powder
- 1 teaspoon Garam Masala Powder
- 1 teaspoon Fennel (Saunf)
- 1/2 teaspoon Salt
- 1 1/2 cups Tomato Puree (Tomato Passata)
- 3/4 cup Water
- Chopped coriander or cilantro for topping
Instructions
- Marinate the lamb in yogurt, turmeric and salt and set aside for half an hour.
- In a pan, heat a tablespoon of oil and saute onions, garlic and ginger till the onions are soft and light golden brown.
- In a slow cooker, add the marinated lamb, cooked onion mixture, three tablespoons oil, green chillies, meat masala, red chilli powder, coriander powder, garam masala, fennel, salt, tomato puree and water. Mix well and cook on high for 6-8 hours till the lamb is fork tender. Top with chopped cilantro and serve hot with rice/ parathas/ naan.
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