Slow Cooker Lamb Curry

By Richa

4.85 from 53 votes

on Feb 13, 2020, Updated Nov 25, 2024

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This slow cooker lamb curry is pretty much a dump-and-cook kinda dinner. You can add everything to your slow cooker before work and come back to your house smelling of curry and a delicious dinner ready to eat by evening!

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Slow cooker lamb curry pictured in a slow cooker

I am a slow cooker recipes kick currently, and after the success of my slow cooker chicken curry (one of the most popular recipes on the blog), I decided it was time to make a Slow Cooker Lamb Curry!

Traditional lamb curry recipes are time consuming and involve lots of stirring and baby sitting for the flavors to develop. But with this slow cooker lamb curry recipe you can achieve the same depth, rustic flavors – with just 10 minutes of prep!

And the results are fantastic – a deliciously fragrant, spicy curry with the tenderest lamb meat ever! Eat it with rice and some sliced onions for a warming and hearty meal ❤️

jump to section: Slow Cooker Lamb Curry

Slow cooker lamb curry served in a plate with rice and sliced onions

Note

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!

Frequently Asked Questions

2. How do you know when slow cooker lamb curry us done?

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.

01. Is mutton better than lamb for curries?

Mutton has a lot more fat content making it ideal for slow cooking. The fat keeps the meat juicy and tender throughout the long cooking process, making it ideal for stews and curries. However, with proper cooking time and adding enough liquid, you can easily cook lamb in the slow cooker to achieve similar results as mutton.

Which is the 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.

Richa’s Top Tips

  • 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 flavor. 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.
  • Even though this recipe takes 6 hours to cook, I would recommend taking it as the base and then checking from there. Since its lamb, even if you leave it for a little longer, it’ll stay just as tender!
Slow cooker lamb curry served in a plate with rice and sliced onions

I really love serving this with some plain steamed rice because the curry already has so much flavor. 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 served in a plate with rice and sliced onions
4.85 from 53 votes

Slow Cooker Lamb Curry

By: Richa
This slow cooker lamb curry recipe gives you tender, fall apart meat that’s full of flavor! Use some basic spices and create this delicious curry that’s a winner to come home to.
Prep: 10 minutes
Cook: 6 hours
Total: 6 hours 10 minutes
Servings: 8 Portions
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Equipment

  • Slow Cooker

Ingredients 

  • 1 kg Lamb Shoulder, cut into pieces
  • 1/2 cup Yogurt
  • 1 teaspoon Turmeric
  • 1 teaspoon Salt
  • 4 tablespoon Oil
  • 1/2 cup Onion, chopped
  • 1 tablespoon Garlic, chopped
  • 1 teaspoon Ginger, chopped
  • 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
  • 1 tablespoon Coriander / cilantro, chopped

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.

Video

Nutrition

Calories: 214kcal, Carbohydrates: 9g, Protein: 18g, Fat: 12g, Saturated Fat: 2g, Cholesterol: 52mg, Sodium: 563mg, Potassium: 565mg, Fiber: 3g, Sugar: 4g, Vitamin A: 1169IU, Vitamin C: 7mg, Calcium: 62mg, Iron: 3mg
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109 Comments

  2. Also, I didn’t have ground coriander so I substituted with ground cumin and doubled the dose (i.e. I used 4 tablespoons of ground cumin) – is that okay??

    Reply

    1. Not really. Those are two different spices and too much cumin can make this slightly bitter. If you don’t have ground coriander, skip it and substitute it with fresh coriander towards the end

      Reply

  3. Hello, Richa!

    In terms of the tomato purée, can I actually use what is called tomato passata in the UK as opposed to tomato purée which comes in a tube?

    Thanks 🙂

    Reply

  4. My crockpot would have this lamb turned into leather if I cooked it for 6 hours on high. Did you mean low? Thank you

    Reply

    1. Hey Jo, it has to be cooked for 6 hours on high and many others have followed the recipe and got the perfect curry.

      Reply

  5. If I do not have a slow cooker how long should I cook it for? Otherwise if I do in a pressure cooker again how long? Thanks

    Reply

    1. Hey Mandy, you can just make this on the stove. Cook it for approx 1-1.5 hours till the mutton is cooked and is fork tender. Or pressure cook it for 5-6 whistles on a medium high flame.

      Reply

    1. Hey Kierra, no don’t use extra Garam Masala. You can use an extra teaspoon of coriander powder, 1/2 teaspoon cumin powder and 3/4 teaspoon red chilli powder instead

      Reply

      1. Hello Richa,

        Should this definitely be on high heat and not low heat?? Just got confused by the text on the video – help!! I have just put the slow-cooker on now!

        Many thanks 🙂

  8. 5 stars
    Thanks for the recipe Richa. I made it with Beef and cooked it on high for 4 hours and then left it on low for 3 and it is DELICIOUS!!

    Reply